Panzanella Caprese Salad.
We love a good salad and I am always on the look out for something new to steer me away from my basic “spring greens”. Playing with two basic recipes, brought me to make this deliciously easy Panzanella Caprese Salad. Why not? Isn’t cooking all about trying new things?
Perfect for lunch, light dinner or probably just because you crave it. And the ladder would be me, every other day.
As you know panzanella required cubed toasted bread. I wanted to have a large piece of sourdough bread to soak up all the balsamic vinegar and olive oil, thus decided to not cut it on cubes.
The combination of all the ingredients leaves you with wanting more. Do not forget the pine nuts. You can either toast them or leave them as they are. Either way, they are delicious with this salad.
A chilled glass of Chardonnays, or full body Merlot are the perfect pairing with this light dinner.
PANZANELLA CAPRESE SALAD
Mixed spring green salad
Tomato sliced in thick slices
Burrata mozzarella, halved
Slices of Sourdough or Baguette toasted
Thick balsamic vinegar
Salt and pepper
Clean the spring green salad and place it on a plate. Top it with slice tomatoes.
Add the halved burrata mozzarella. Arrange the sliced bread around it.
Sprinkle generously with cracked pepper and salt. Drizzle olive oil and balsamic vinegar.