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Panzanella Salad
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Panzanella Salad with Mozzarella and Bacon

Who hasn’t wished for more croutons than greens in their salad? We all have days like that, and that’s where the Italian-inspired Panzanella Salad steps in. We use crisp, cubed baguettes and mouth-watering bacon to make a salad even the most vegetable-averse at the table can’t ignore.

20 MIN PREP
20 MIN TOTAL
6-8 servings
Ingredients
A glass bottle of olive oil.
2 tablespoons extra virgin olive oil
A glass bottle of olive oil.
balsamic vinegar
2 teaspoons balsamic vinegar
balsamic vinegar
A small bowl of salt.
¼ teaspoon salt (or more to taste)
A small bowl of salt.
baguette
3 cups cubed Italian bread
baguette
One and a half red tomatoes.
2 ½ cups diced tomatoes
One and a half red tomatoes.
1 cup Organic Valley Shredded Mozzarella Cheese
4 slices Organic Valley Uncured Bacon, crisply cooked, crumbled
Fresh Bunch of Basil
¼ cup packed fresh basil leaves, cut into thin strips
Fresh Bunch of Basil

Directions

Whisk together oil, vinegar and salt in a large bowl.
Add bread, tomatoes, cheese, crisp bacon crumbles and basil; toss lightly.
Serve immediately. Serve with freshly ground black pepper if desired.
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