Easy Rustic Panzanella Salad
with Bocconcini and Balsamic
Whisk, toast and tear is all you need to do to create this one of kind panzanella salad. The taste of summer is in every bite!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
g
Bocconcini Cheese
(Contains: Milk)
unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Sesame, Soy, Milk, Mustard, Egg, Wheat, Gluten, Crustaceans, Fish)
g
Baby Tomatoes
g
Garlic Salt
(May contain traces of: Sesame, Soy, Milk, Mustard, Wheat, Peanuts, Sulphites, Tree nuts)
g
Spring Mix
cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Milk, Sulphites)
Not included in your delivery
0.06 tsp
Pepper*
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
- Halve ciabatta.
- Halve or tear bocconcini into bite size pieces.
- Halve tomatoes.
- Using a fork, whisk together pesto, garlic salt and half the balsamic glaze in a small bowl.
- Add bocconcini and tomatoes, then toss to coat. Season with pepper.
- Using a toaster or toaster oven, toast ciabatta until golden, 1-2 min.
- Tear ciabatta into bite-size pieces.
- Add spring mix and ciabatta to the bowl with marinated tomatoes and bocconcini. Toss to combine.
- Drizzle with remaining balsamic glaze.
