ROMA TOMATO PANZANELLA SALAD
This refreshing rustic salad is a fantastic pairing of ripe tomatoes and crusty old bread. The juice of vine ripened tomatoes is soaked up by crunchy toasted bread, creating the perfect combination of crispy and soft.
Serves 2 generously, or 4 as a light starter
Crunchy Bread Cubes:
1/2 loaf of an old baguette, cut into 1 inch cubes
1 tablespoon olive oil
salt and pepper to taste
Salad:
1/4 of a small red onion, thinly sliced
4 Houwelings Roma Tomatoes, cored and cut into wedges
6-8 large fresh basil leaves, torn
250 grams fresh mozzarella, torn into bite size pieces
Dressing:
2 tablespoons olive oil
2 tablespoons wine vinegar (white)
salt and pepper to taste
Preheat the oven to 375F. In a large bowl, toss the baguette cubes in 1 tablespoon of olive oil and season with salt and pepper to taste. Place the bread cubes on a lined baking sheet and bake for 15-20 minutes or until the bread cubes are golden brown. Whisk together the dressing ingredients. In a large bowl, mix the tomatoes, onion, basil and mozzarella. Add the bread cubes and toss with the vinaigrette. Season with salt and pepper to taste.
Serve immediately or allow the salad to sit for half an hour for the flavors to blend and the bread to soak up the tomato juice.
Related Recipes:
ROMA TOMATO PANZANELLA SALAD
HOUWELING'S ROMA TOMATO
