Fustini's Oils and Vinegars
Panzanella Salad

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Panzanella Salad


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Panzanella Salad

Submitted by Chef Mike Kenat, Guest Chef



  • 8 oz. tomatoes, medium dice
  • 3 oz. cucumber, small dice
  • 2 oz. red onion, minced
  • 2 oz. red pepper, minced
  • 1/2 oz. basil, chiffonade
  • 1/4 oz. parsley, leaves
  • 1/4 oz. parsley stems, minced
  • 1/4 oz. green onions, thinly sliced
  • 1/4 oz. chives, 1-inch slice
  • 3 oz. mozzarella pearls, fresh
  • 1 oz. Fustini’s 12 Year Balsamic Vinegar
  • 1 oz. Fustini’s Basil Olive Oil
  • 1 oz. Fustini’s Garlic Olive Oil
  • 1 tablespoon Kosher salt
  • 2 tablespoons black pepper, ground
  • As needed, toasted baguette, sliced


Step 1. 

Gather all mise en place.  In a large mixing bowl, add all ingredients besides oils, vinegar and seasoning and mix thoroughly.  When ready to serve, add remaining ingredients and season with salt and pepper.  Serve salad over toasted baguette or cut baguette and mix into salad and serve.

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