Friday, May 24, 2013

Roasted tomato and mozzarella panzanella

Roasted tomato and mozzarella panzanella / Panzanella com tomates assados e mozzarella

I have a couple of friends and a brother who are salad haters – they simply can’t stand the sight of leaves piled up on a plate (it’s pretty much what I feel about Michael Bay’s movies, so I can relate). :) I personally love salads because I grew up eating vegetables by the bucketfuls since I was never a fan of meat, and the salads I make nowadays are packed with interesting ingredients such as fruits, nuts, eggs... There’s nothing boring about them. I believe that this panzanella, a recipe I adapted from Jennifer Perillo’s beautiful and delicious book, will please both salad haters and lovers: it was a hit with me, the girl who can’t live without cheese and bread, and the hubby, a.k.a. Mr. Picky Eater. :D

Roasted tomato and mozzarella panzanella
adapted from the wonderful Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen

300g roasted cherry tomatoes, recipe here

Parmesan croutons:
2 heaping cups cubed day-old baguette
1 tablespoon finely chopped fresh parsley leaves
2 heaping tablespoons finely grated parmesan cheese
salt and freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil

For assembling the salad:
1 ½ tablespoons extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
½ teaspoon Dijon mustard
½ teaspoon honey
salt and freshly ground black pepper
100g fresh mozzarella, cut in small cubes
handful of fresh oregano leaves
handful of fresh basil leaves

Croutons: place all the ingredients in a large bowl and toss until the bread cubs are coated.
Heat a large frying pan over medium heat. Add the bread and cook turning occasionally, until golden all over, about 5 minutes. Set aside.
In a large, deep bowl whisk together the oil, lemon juice, mustard, honey, salt and pepper. Adjust seasonings to taste. Add the croutons, mozzarella, tomatoes, oregano and basil and toss to combine. Let the salad sit for 5 minutes so the croutons can absorb the flavors – do not let it sit more than 15 minutes or the bread will be soggy.

Serves 2 generously


Laura (Tutti Dolci) said...

I love panzanella, such a tasty summer salad!

Chocolate Shavings said...

Looks like my kind of salad -- yum!

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