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
g
Baby Tomatoes
tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
g
Spring Mix
g
Parsley
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 size 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, 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. Tear parsley over top. Drizzle with remaining balsamic glaze.
