Panzanella Salad

 

Ingredients

• 1/2 pound Kretschmar Oven Roasted Turkey Breast, chopped
• 2 1/2 pounds ripe tomatoes, cut into bite-sized pieces
• 2 teaspoons kosher salt
• 6 cups ciabatta or rustic sourdough bread, cut into 1-inch cubes
• 10 tablespoons extra-virgin olive oil (EVOO), divided
• 1 small shallot, minced
• 2 teaspoons minced garlic
• 1/2 teaspoon Dijon mustard
• 2 tablespoons white or red wine vinegar
• Freshly ground black pepper, to taste
• 1/2 cup basil leaves, roughly chopped
• 4 ounces mozzarella pearls, halved
• 1/2 medium red onion, thinly sliced

Directions

1. Prepare the Tomatoes:

   • Place the chopped tomatoes in a colander set over a bowl. Season with 2 teaspoons kosher salt and toss to coat. Let the tomatoes drain at room temperature for at least 15 minutes, tossing occasionally.

2. Toast the Bread:

   • Preheat the oven to 350°F (180°C) and adjust the rack to the center position.
   • In a large bowl, toss the bread cubes with 2 tablespoons of olive oil. Spread the cubes on a rimmed baking sheet.
   • Bake for about 15 minutes, or until the bread is crisp and firm but not browned. Remove from the oven and let cool.

3. Make the Dressing:

   • Discard the tomato juice from the bowl. Place the colander with the tomatoes in the sink.
   • In the same bowl, combine the minced shallot, garlic, Dijon mustard, and vinegar. Whisking constantly, slowly drizzle in the remaining 1/2 cup of olive oil. Season the dressing with salt and pepper to taste.

4. Assemble the Salad:

   • In a large bowl, combine the toasted bread cubes, drained tomatoes, sliced red onion, mozzarella pearls, and dressing. Add the chopped basil leaves.
   • Toss to coat the ingredients with the dressing and season with additional salt and pepper if needed. Let the salad rest for 30 minutes, tossing occasionally, until the bread has absorbed some of the dressing.

5. Add Turkey and Serve:

   • Top the salad with the chopped Kretschmar Oven Roasted Turkey Breast. Serve and enjoy!

Notes

• Make-Ahead: The salad can be made ahead of time, but it’s best to add the turkey and let the salad rest just before serving for optimal flavor and texture.

This panzanella salad makes a hearty and flavorful meal or a perfect side dish. Enjoy!