Mozzarella and Fontina Panzanella Salad

Mozzarella and Fontina Panzanella Salad

servings
10-12

Ingredients














Cooking Instructions

1

Heat oven to 400°F.


2

Place bread cubes on an ungreased baking sheet. Bake for 8-12 minutes or until slightly dry and lightly golden brown. Cool on a wire rack.


3

Combine cucumber, tomatoes, fontina, mozzarella and onion in a large salad bowl. Top with bread cubes and basil. Whisk vinegar, capers, garlic and salt in small bowl; gradually whisk in olive oil. Season with pepper to taste. Drizzle over salad; gently toss to coat.


Recipe Tips:
  • Any brand of Wisconsin fontina and fresh mozzarella can be used.
  • Panzanella is a Tuscan chopped salad, usually, tossed with bread, tomatoes and vinaigrette.
cheese iconCheesemonger Tip:
Fresh, milky mozzarella balls are available in different sizes; sometimes the pearl-sized variety are also labeled as perline. They're the perfect size for salads and pasta dishes.

Ingredients














Cooking Instructions

1

Heat oven to 400°F.


2

Place bread cubes on an ungreased baking sheet. Bake for 8-12 minutes or until slightly dry and lightly golden brown. Cool on a wire rack.


3

Combine cucumber, tomatoes, fontina, mozzarella and onion in a large salad bowl. Top with bread cubes and basil. Whisk vinegar, capers, garlic and salt in small bowl; gradually whisk in olive oil. Season with pepper to taste. Drizzle over salad; gently toss to coat.


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