Summer Panzanella Berry Salad
This colorful and fresh salad combines homemade croutons, marinated mozzarella, and summer fresh produce.
Equipment
- 1 baking sheet
- 1 serving bowl or plate
Ingredients
Summer Berry Panzanella Salad
- 1 pkg Fresh Mozzarella Marinated ciliegine
- 2 cups grape or cherry tomatoes, halved
- 1 cup strawberries, diced
- 1 cup blackberries
- 1 cup raspberries
- 1/2 red onion, thinly sliced
- 1 cup arugula
- fresh basil, chiffonade
Croutons
- 1 baguette, cubed Stale
- 1 tbsp dry oregano
- marinade from Galbani Cheese Marinated Fresh mozzarella
Balsamic Vinaigrette
- marinade from Galbani Cheese Marinated Fresh mozzarella
- 2 tbsp balsamic vinegar
- salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees. Add your bread cubes to a baking sheet. Drizzle with some of the marinade from the Galbani marinated mozzarella. Season with a pinch of salt and the dried oregano.
- Bake the croutons for 10 minutes until they are crispy and golden. Set aside.
- Add your arugula, berries, tomatoes, and onions to a bowl and toss to combine.
- Add your cheese and croutons.
- Pour the dressing over the top and toss everything to thoroughly mix.
- Garnish with basil.
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