Panzanella means "bread salad", traditionally in Italy it was a way to use leftover bread. It sounds fancy, but Panzanella is the epitome of honest, straight forward comfort food.
1 sweet or sour baguette (torn into pieces)
2 lbs. sweet, perfectly juicy heirloom tomatoes, diced 1"
1/2 cup pitted olives, your choice of variety
1/2 cup basil leaves, torn
1/4 cup flat leaf parsley leaves, torn
8 oz. mozzarella fresca (you guessed it ... torn)
1/4 cup freshly grated Pecorino
2 tablespoons fresh UP Extra Virgin Olive Oil
1/3 cup fresh UP Extra Virgin Olive Oil
3 tablespoons Oregano White Balsamic Vinegar
1 teaspoon flat leaf parsley, finely chopped
2 garlic cloves, super finely minced
fresh ground black pepper
1/2 teaspoon sea salt
Preheat the grill or broiler. Toss the torn bread with UP EVOO, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted. Arrange the bread on a nice platter or in a large bowl. Make the dressing by whisking all the ingredients together well in a large bowl. Make the dressing by whisking all the ingredients together well in a large bowl. Add the cut tomatoes and gently toss with the dressing. Spoon the tomatoes and their juice mixed with the dressing lovingly over the top of the toasted bread. Scatter the mozzarella, olives, parsley and basil leaves over the top of the tomatoes. Just before serving top with grated Pecorino and fresh ground black pepper to taste. Serve immediately while the bread still has a bit of crunch. Serves 6-8. (Recipe shared by Rachel Bradley-Gomez, Veronica Foods Company)