Tre Stelle® Bocconcini Panzanella Salad
This is a quintessential Italian summer salad and pairs well with grilled seafood.Prep Time:
10 minutes Ready In:
30 minutes or less Serves:
Makes 4 servings
1 crusty baguette, cut into 1” cubes ½ cup | 125 mL olive oil 1 garlic clove, minced 1 tsp | 5 mL salt 1 pint cherry tomatoes Vinaigrette: 1 tsp | 5 mL salt ½ tsp | 2 mL black pepper ½ tsp | 2 mL granulated sugar 3 tbsp | 45 mL balsamic vinegar ¼ cup | 50 mL olive oil 3 tbsp | 45 mL capers, drained 1 tub | 200 g Tre Stelle® mini mini Bocconcini, drained 1 cup | 250 mL fresh basil
Preheat oven to 400ºF (200ºC) In a small bowl whisk together olive oil, minced garlic and salt. Place bread cubes in a large bowl and drizzle with olive oil mixture; stir to combine. Place bread cubes on two (2) large baking sheets and bake until golden approximately 15 minutes; stirring once or twice. Remove from oven and set aside. In a medium bowl whisk together vinaigrette ingredients; add Bocconcini; set aside or refrigerate until ready to use. Place tomatoes and toasted bread cubes in a large bowl; add Bocconcini vinaigrette; toss and garnish with fresh basil.