Panzanella with Herbs and Mozzarella
- Makes4 servings
- Cook Time40 minutes
- 2
This version of the classic Italian bread salad known as panzanella was inspired by a version from “Ruffage” author Abra Berens. We tear the bread into pieces to create more texture. We also quick-pickle red onion in sherry vinegar to add sharp bites of acidity. Finally, we soak pieces of fresh mozzarella in cream to add richness and mimic the butteriness of burrata cheese. Fresh basil and parsley, left as leaves rather than chopped, are tossed into the salad just before serving to add vibrant color and summery fragrance as well as fresh herbal flavor.
Don’t forget to salt the tomatoes as the first step. This ensures they are seasoned throughout, which is especially important if they aren’t at the peak of ripeness. It also softens their texture. Don’t use regular mozzarella cheese. It’s important to use fresh mozzarella, often sold packed in water.
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