Summery 'Mozza-nella' Salad
with Pickled Shallots and Tomato Vinaigrette
If you love a good crouton, this panzanella salad is for you! A generous amount of crisp garlic- flavoured croutons soak up all the best summer produce.
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
100 g
Bocconcini Cheese
(Contains Milk)
2 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
56 g
Arugula and Spinach Mix
1 unit(s)
Stone Fruit
1 unit(s)
Tomato
2 tbsp
Garlic Spread
(Contains Soy May contain Sulphites, Milk)
1 unit(s)
Mini Cucumber
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites)
1 unit(s)
Shallot
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 tsp
Oil*
2.25 tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut shallot into 1/8-inch slices.
- Add shallots, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
- Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- Halve ciabatta horizontally, then cut into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add garlic spread, swirling pan until melted, 30 sec.
- Add ciabatta. Reduce heat to medium. Season with salt and pepper. Cook, stirring often until golden-brown and crisp, 5-8 min. (NOTE: For 4 ppl, cook croutons in 2 batches using half the garlic spread per batch.)
- Transfer to a plate.
- While croutons toast, thinly slice cucumber.
- Cut tomato into 1/2-inch peices.
- Cut four sections off stone fruit, avoiding the pit. Thinly slice each section.
- Cut or tear mozzarella into 1/2-inch pieces.
- Add mozzarella, stone fruit and 1 tsp (2 tsp) oil to a small bowl. Season with salt and pepper, then toss to combine. (TIP: Use the best olive oil you have on hand to enhance flavour.)
- Add half the pesto, 2 tbsp (4 tbsp) pickling liquid and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then stir to combine.
- Strain pickled shallots
- Add tomatoes, cucumber, pickled shallots and arugula-spinach mix to bowl with vinaigrette. Toss to coat.
- Add croutons. Toss to coat.
- Divide panzanella between bowls.
- Top with mozzarella-stone fruit mixture.
- Drizzle remaining pesto overtop.
