Marinated Mozzarella Panzanella
Marinated Mozzarella Panzanella is a drool-worthy dish to make with fresh tomatoes in late summer.
- 1/2 cup plus 2 tablespoons olive oil divided
- 3 cloves garlic minced
- 1 teaspoon lemon juice
- sea salt and freshly-ground black pepper to taste
- pinch red pepper flakes
- 1/3 cup basil leaves divided
- 16 ounces mozzarella balls ciliegine or cherry-size, drained
- half of a small baguette or loaf of crusty bread cut into 1-inch cubes (2-3 cups)
- 2 pounds tomatoes quartered
- 1/4 red onion thinly sliced
- For Serving: balsamic glaze
To marinate the mozzarella, combine 1/2 cup olive oil, garlic, lemon juice, 1/2 teaspoon sea salt, a few turns of black pepper, red pepper flakes, and a few basil leaves in a medium bowl. Stir well, then add mozzarella. Cover and let sit at room temperature for 1 hour, or in the fridge for up to 1 day.
Meanwhile, prep the bread. Warm remaining 2 tablespoons olive oil in a large skillet. Add the cubed bread and a sprinkle of salt. Cook over low to medium heat, tossing frequently, for about 15 minutes, until the cubes are nicely browned. Remove from heat and set aside.
When ready to serve, place tomatoes and red onion in a large serving bowl. Using a slotted spoon, transfer the mozzarella and 1-2 tablespoons of the marinade to the bowl with the tomatoes. Roughly chop the remaining basil leaves, and add those to the bowl, along with the bread. Toss and season with another pinch of salt and black pepper, if desired.
Serve immediately, or let the salad sit for 30 minutes for the flavors to blend. Finish with a drizzle of balsamic glaze. Enjoy!
Calories: 221kcal, Carbohydrates: 7g, Protein: 15g, Fat: 17g, Saturated Fat: 5g, Cholesterol: 27mg, Sodium: 62mg, Potassium: 371mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1330IU, Vitamin C: 22mg, Calcium: 290mg, Iron: 1mg
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