Get the Recipe: Focaccia Panzanella
Golden, crispy focaccia combines with cherry tomatoes, fresh basil leaves, mini bocconcini and red onion, all in a red wine and mustard vinaigrette.
Ingredients
For the vinaigrette:
- 2 Tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 7 Tablespoons extra virgin olive oil
- 1 1/2 teaspoons garlic, minced
- 1/4 teaspoon salt
For the focaccia croutons:
- 10 oz focaccia, cut into bite-sized pieces
- 2 Tablespoons extra virgin olive oil
- 2 cloves garlic, sliced
For the salad:
- 10 oz cherry tomatoes, halved *see Note 1 below
- 1/2 small red onion, peeled and thinly sliced
- 3 oz mini bocconcini, halved, or larger bocconcini quartered
- 10 fresh basil leaves, or sprinkle with a Tablespoon of dried basil leaves
- salt and freshly ground pepper, to taste
Instructions
- Make the vinaigrette by combining 2 Tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 7 Tablespoons extra virgin olive oil, 1 1/2 teaspoons garlic (minced) and 1/4 teaspoon salt in a small bowl. Whisk together well. Set aside.
- Heat 2 Tablespoons extra virgin olive oil in a skillet with 2 cloves garlic (sliced) over medium-low heat. Remove the garlic and increase the heat under the pan to medium. Add the 10 oz focaccia (cut into bite-sized pieces) and cook, turning regularly, until golden and crispy. Remove to a large bowl and set aside.
- To the bowl with the focaccia, add the 10 oz cherry tomatoes (halved *see Note 1 below), 1/2 small red onion (peeled and thinly sliced), 3 oz mini bocconcini (halved, or larger bocconcini quartered) and 10 fresh basil leaves (or sprinkle with a Tablespoon of dried basil leaves). Season well with salt and freshly ground pepper (to taste) Toss together well and let stand for 15 minutes (but no more than 30 minutes) before serving.
Notes
Note 1: You can also use larger tomatoes. Cut them in half and spoon out and discard most of the seeds and pulp. Chop into bite-sized pieces. If using larger tomatoes, you can also set them in a colander and sprinkle with salt. Place the colander over a bowl and let the tomato juices drain into the bowl. Add the juices to the vinaigrette for extra flavour.
Tips!
As tomatoes are one of the stars here, use whatever tomatoes will bring the nicest tomato flavour. In Summer, field-ripened tomatoes are the best option, while cherry tomatoes might be a better choice in the off-season.
Store leftover salad in the refrigerator for up to 24 hours. The focaccia croutons will soften as the salad sits, but it's still quite nice after sitting.
Be sure to read the notes above this Recipe Card for substitution suggestions and step-by-step photos that you may find helpful.
Serving: 1serving, Calories: 444kcal, Carbohydrates: 33g, Protein: 9g, Fat: 32g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Cholesterol: 6mg, Sodium: 476mg, Potassium: 155mg, Fiber: 2g, Sugar: 3g, Vitamin A: 321IU, Vitamin C: 15mg, Calcium: 76mg, Iron: 1mg
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