Crystal Cruises - PANZANELLA SALAD WITH MOZZARELLA & HONEY DIJON DRESSING - Cruise Planners - Kirk and Jennifer - Luxury Travel & Cruises

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PANZANELLA SALAD WITH MOZZARELLA & HONEY DIJON DRESSING

Servings: 8

Salad:

1 small sourdough loaf, cubed

3 (45ml) tablespoons olive oil

2 sprigs fresh thyme

1 garlic clove, bashed

2 large ripened tomatoes, cut into 1-inch cubes

1 English cucumber, diced to 1/4 inch

1 red bell pepper, seeded and cut into 1-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch cubes

1/2 red onion, diced

Large handful basil leaves, coarsely chopped or torn

8 ounces (225 g) fresh mozzarella cheese, cut into 1/4-inch cubes and patted dry

1/4 cup (32 g) kalamata olives, chopped

Honey Dijon Dressing:

1 garlic clove, pureed (garlic press)

1 teaspoon (5 ml) Dijon mustard

3 tablespoons (45 ml) champagne vinegar

1/2 cup (120 ml) extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon (5 ml) honey

Panzanella salad served family style | Crystal

Directions:

For the salad: Adjust oven rack to middle position and heat oven to 400 degrees F (205 degrees C). Toss bread pieces with oil, thyme, and garlic and arrange bread in a single layer on a rimmed baking sheet. Place in preheated oven and toast bread pieces until just starting to turn light golden, 15 to 20 minutes, stirring halfway through. Feel free to add any more oil if needed. Season toasted bread with salt and pepper. Set aside to cool to room temperature.

For the dressing: In a large bowl, whisk all ingredients together. Season with salt and pepper to taste. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and olives. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

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