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Balsamic Herb Marinated Panzanella Salad

Balsamic Herb Marinated Panzanella Salad

Ingredients

  • 1 ea.
    Chef's Line® French Baguette, cut into 1" cubes
  • 3 T
    Monarch® Tuscan Rub
  • 1 can
    Monarch Balsamic Herb Marinated Sliced Tomatoes
  • 2 tsp.
    Monarch Red Wine Vinegar
  • .5 tsp.
    Rykoff Sexton® Dijon Mustard
  • 2 ea.
    Cross Valley Farms® Peeled Shallots
  • .5 c
    Fresh Basil, stems removed
  • 4 oz.
    Roseli® Fresh Mozzarella

Preparation

  1. Coat baguette cubes with 2-3 tbsp. of oil and Tuscan rub seasoning. Arrange in an even layer onto parchment-lined sheet pan, and bake at 400°F for 5-10 minutes or until golden and well-toasted.
  2. Drain liquid from tomatoes, and reserve.
  3. To make vinaigrette, place .5 cup of reserved tomato marinade into a small mixing bowl. Add red wine vinegar and Dijon mustard. Taste and adjust seasoning.
  4. Combine toasted bread, tomato vinaigrette and 1 quart of sliced tomatoes in a mixing bowl. Toss gently to combine. Add in mozzarella cheese, fresh basil and shallots. Let sit until vinaigrette has soaked into the toasted bread. Toss lightly before serving.

Recipe by US Foods® Corporate Culinary Team

Serves 6