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Panzanella Salad
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Recipe by Organic Valley

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

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
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4 slices Organic Valley Uncured Bacon, crisply cooked, crumbled
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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.
© Organic Valley 2024. All rights reserved.
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