Panzanella Salad with Basil Bocconcini

Panzanella Salad


2 serves
1 hour 15 minutes


This salad celebrates juicy summer tomatoes and pairs it with some of Italy’s most treasured flavours, bocconcini and basil.




200g Bambini Bocconcini
3 large tomatoes
4 large cherry tomatoes
100g ciabatta bread
bunch basil, chopped
2 Tbsp extra virgin olive oil
100g Sicilian green olives
1 Tbsp toasted pine nuts
salt and pepper, to taste


1 Tear bread into bite-sized pieces. Slice tomatoes into quarters. Combine tomatoes and bread in a large bowl and let it sit for one hour to allow flavours to absorb.
2 Combine chopped basil with 1 tablespoon of olive oil and season in a small bowl. Drain bocconcini and toss bocconcini through this mixture to marinate.
3 Add Bocconcini, olives and pine nuts to the tomatoes and bread. Drizzle olive oil over the salad and add salt and pepper as desired.

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