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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
g
Bocconcinis
(Contient Lait)
pièce(s)
Pain ciabatta
cs
Glaçage balsamique
g
Petites tomates
cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
g
Mélange printanier
g
Basilic
¼ cc
Sel et Poivre*
1 cs
Huile*
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.