This panzanella is like the greatest hits album of summer flavors. Fresh tomatoes, basil, mozzarella, peaches all tossed together with a white wine vinaigrette.
6ozFrench breadcut into 1” cubes (about 2 cups)
8mozzarella ballscut in half
1tablespoonwhite wine vinegar
fresh cracked pepper
+ accumulated tomato juices
Chop the tomatoes into bite-sized pieces and place in a bowl with 1 teaspoon sea salt. Set aside for at least 10 minutes.
Add 1 tablespoon oil to a skillet over medium heat. Once hot, add the bread cubes and toast, tossing frequently, until golden on all sides. Transfer to a large salad bowl.
Add the sliced peach, basil, and mozzarella balls to the bowl with the bread. Lift the tomatoes out of the accumulated juices and add to the salad bowl.
Pour the reserved tomato juices into a small mason jar and add ¼ cup olive oil, white wine vinegar, dijon mustard, and pepper. Seal the jar and shake.
Pour dressing over the salad, then toss to coat.
Pre-trip prepYou can prep most of the vinaigrette at home. Combine the dijon mustard, olive oil, white wine vinegar, and pepper in a resealable container. Leave some extra space in the container to add in some tomato juice once you’re at the campsite.Cube the bread at home and store in a bag or container. This will give the bread some time to air out. You want the bread to be slightly stale (but not rock hard) anyway!
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