There are few combinations out there that make me happier than the classic trinity of tomatoes, basil, and mozzarella. And as tomatoes come into season, I am positively giddy thinking about all the possibilities. Its really hard not to just eat them sliced and sprinkled with a little salt, but when I have things like this salad to make, I resist.
The night I made this salad I had initially planned a caprese salad with a side of bread, but then I thought about how much I love panzanella, and decided to mix things up. Panzanella is so easy and versatile, and it makes the perfect one-dish meal. Protein, veg, and carb, all in one bowl. I used white beans in mine, but I think grilled chicken or shrimp would work wonderfully as well. This is a perfect summertime meal, and it was thoroughly enjoyed with a glass of chilled white wine.
More Tomato Love:
Tomato, Mozzarella, and Pesto Paninis
Tomato-Mozzarella Tart with Basil-Garlic Crust
Goat Cheese Stuffed Roasted Tomatoes
Triple Tomato and Zucchini Risotto
One Year Ago: Grilled Ranch Burgers and Grilled Okra
a Pink Parsley original
- 1 Tablespoon olive oil
- 1 Tablespoon white wine vinegar
- 1 lemon
- 3 cups seeded, diced tomatoes
- 2/3 baguette, cut into 1-inch cubes
- 1 cup white beans, rinsed and drained
- 2 Tablespoons pine nuts, toasted
- 4-6 ounces lettuce, torn into bite-sized pieces
- 1/4 cup basil, chiffonade
- 2 Tablespoons balsamic vinegar
- 4 ounces mozzarella, cut into 1/2-inch cubes
Add the olive oil, white wine vinegar, and lemon juice to the pesto and whisk to combine. Set aside.
In a large bowl, combine the tomatoes, white beans, pine nuts, lettuce, basil, mozzarella, balsamic vinegar, and bread cubes. Toss with dressing to combine. Serve immediately.