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 milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
g
Bocconcini Cheese
(Contains Milk)
unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
tbsp
Balsamic Glaze
(Contains Sulphites May contain Sesame, Sulphites, Wheat, Mustard, Tree nuts, Crustaceans, Soy, Egg, Gluten, Milk, Fish)
g
Baby Tomatoes
tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
g
Spring Mix
cup
Basil Pesto
(Contains Milk May contain Tree nuts, Wheat, Milk, Soy, Sulphites, Egg, Fish)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
0.06 tsp
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.
