So we’re celebrating #30DaysofDairy with a new delicious recipe every day during National Dairy Month. Today’s recipe is Panzanella Caprese Salad!
Make sure to enter our Pinterest contest for a chance to win a copy of the new Dairy Good cookbook and a $100 gift card!
Panzanella Caprese Salad
16 ounce French bread, cut into 3/4-inch cubes (6 cups)
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 pint cherry tomatoes, quartered
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
4 ounces mozzarella, cubed
In large bowl combine bread, oil, salt and pepper. Toss well and place on cookie sheet.
Bake at 375°F., until dry. Remove from oven, cool.
Place bread, and all other ingredients in large bowl.
For the vinaigrette:
1 teaspoon finely minced garlic
½ cup balsamic
1/2 teaspoon Dijon mustard
1/2 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Combine dressing in measuring cup, whisk well and drizzle over salad.
Allow to set for 30 minutes; toss again and serve.
Serves: 6-8 1 cup servings