Mozzarella and Fontina Panzanella Salad

Wisconsin Cheese Mozzarella and Fontina Panzanella Salad Recipe
Active Time
30 Minutes


Balsamic Vinaigrette:

Panzanella Salad:


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Fontina or Fresh Mozzarella can be used in this recipe.


Balsamic Vinaigrette:

  1. Whisk the balsamic vinegar, capers, garlic and salt in a small bowl. Slowly whisk in olive oil. Season with pepper to taste.

Panzanella Salad: 

  1. Heat oven to 400°F.
  2. Place bread cubes on an ungreased baking sheet. Bake for 8-12 minutes or until dry and golden brown. Cool on a wire rack.
  3. Combine the cucumber, tomatoes, fontina, mozzarella and red onion in a large salad bowl. Top with bread cubes and basil. Toss with vinaigrette.

Recipe Tip

Panzanella is a Tuscan chopped salad that's often tossed with bread, tomatoes and a vinaigrette.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

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.

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