Mozzarella and Fontina Panzanella Salad

Mozzarella and Fontina Panzanella Salad


For Dressing:

For Salad:

For dressing:

  1. Whisk the balsamic vinegar, capers, garlic and salt in small bowl; gradually whisk in olive oil. Season with pepper to taste. Set aside.

For salad:

  1. Heat oven to 400°F.
  2. Place bread cubes on an ungreased baking sheet. Bake for 8-12 minutes or until slightly dry and lightly golden brown. Cool on a wire rack.
  3. Combine cucumber, tomatoes, fontina, mozzarella and onion in a large salad bowl. Top with bread cubes and basil. Drizzle with reserved dressing; gently toss to coat.

Recipe Tips

  • Any brand of Wisconsin fontina and fresh mozzarella can be used.
  • Panzanella is a Tuscan chopped salad, usually, tossed with bread, tomatoes and a vinaigrette.

Cheesemonger Tip

Fresh, milky mozzarella balls are available in different sizes; sometimes the pearl-sized variety is also labeled as perline. They're the perfect size for salads and pasta dishes.