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