A delicious feast for the eyes and body, this recipe combines two favorite summer salads: toasty panzanella with warm bread and greens, and fresh heirloom tomato and mozzarella caprese. The result is an incredible warm-weather meal, made in minutes.
Serves: 4-6
Prep time: 10 min
Cook time: 5 min
Ingredients
1/2 loaf rustic artisan bread, crust removed
6 T extra virgin olive oil, divided
2 T white balsamic vinegar
1 shallot, very thinly sliced
1/2 head radicchio, torn
1/2 head endive (sub frisee or arugula)
11/2 lb ripe heirloom tomatoes, wedged
1/2 lb multi-colored small tomatoes, halved
1/4 c torn basil leaves
1/2 lb fresh mozzarella, torn or sliced into bite-size pieces
1/2 t Honey Salt from your Market Cheese Shop (sub kosher or sea salt, as desired)
1/2 t black pepper, ground
Steps
Remove crust from bread and cut into rough 1/2″ cubes. Heat 3 T olive oil in large skillet over medium-high heat and add bread, tossing constantly until lightly toasted all over. Set aside.
Combine remaining 3 T olive oil with vinegar and shallot. Toss lettuces with bread and dressing and plate on large platter. Top with tomatoes, basil, mozzarella, salt and pepper. Drizzle with more olive oil, as desired. Serve immediately.
