Panzanella Salad

Panzanella Salad 2 Servings

Salad

½ Loaf of Cibatta or Sourdough

3 oz of Chianti Classico Extra Virgin Olive Oil, divided

6 oz Cherry Tomatoes, sliced in half

4 oz Marinated Artichoke Hearts, cut into bite sized pieces

3 oz Mozzarella Pearls

1 bunch Basil, thinly sliced

Sale Fino and Pepper, to taste

Dressing

2 tbsp and 1 tsp Condimento Blanco

1 tsp Dijon mustard

½ tsp tomato juice (reserved)

1 Shallot, minced

3 oz Chianti Classico Extra Virgin Olive Oil

Sale Fino and Pepper, to taste

For the Salad:

1. Turn the oven to 350 degrees

2. Cut the ciabatta into about 1-inch cubes

3. Toss in Chianti Classico Extra Virgin Olive Oil, a couple pinches of Sale Fino, and a pinch of pepper, spread on a sheet pan

4. Bake in the oven until crispy and golden, about 5 minutes

5. Slice the cherry tomatoes in half, place in a colander over a bowl, sprinkle a couple pinches of salt and let sit. Reserve the tomato water for the dressing

6. Chop the marinated artichoke hearts into 1- inch pieces

7. Chiffonade basil into thin pieces

For the Dressing:

1. Mince the shallot

2. Place in a large bowl, add Condimento Blanco, Dijon, reserved tomato water, and a pinch of salt. Whisk together

3. Slowly drizzle in the olive oil while whisking, adjust season with salt and pepper

Method

1. Add toasted bread, tomatoes, artichoke hearts, mozzarella pearls, and basil into the bowl on top of the dressing

2. Toss everything together

3. Plate and enjoy!