Panzanella Salad with Buffalo Mozzarella
Equipment
- 1 Large Bowl
- 1 Oven
Ingredients
- 1/4 Cup JC's Premium New Zealand Pine Nuts
- 1 Ball Buffalo Mozzarella
- 1/4 Bunch Spring Onions Thinly Sliced
- 10 Heirloom Tomatoes
- 200 Grams Ciabatta Bread Toasted, until golden
- 4 Tbsp. Red Wine Vinegar
- 6 Tbsp. Extra Virgin Olive Oil
- Small Bunch Fresh Basil
- 10 Large Green Olives
Instructions
- Cut the tomatoes in half and place in a bowl. Salt and leave while you prepare the other ingredients.
- Toast ciabatta bread until golden.
- Tear the bread into chunks about the same size as the tomatoes, mix with tomatoes and and dress with vinegar and olive oil.
- Roughly tear the basil leaves and add olives. Place mozzarella on top. Drizzle with more oil.