There are some flavors that we can’t get enough of, and the classic Caprese is at the top of list. There’s something about the basil-balsamic-mozzarella combination that we can’t resist. We decided to cook it up in a hands-free panzanella (Italian bread salad to you and me) and the result was over the top. It’s a meal we make over and over again, and couldn’t resist sharing.
Ingredients
2/3 Whole Wheat Baggette, Cubed (About 4 Cups)
1 Cup Fresh Mozzarella, Cubed
1 1/2 Cups White Beans, Rinsed & Drained
8 oz Grape Tomatoes, Whole
5 Cups Broccoli Florrettes
Basil Aioli
– ¼ Cup Mayonnaise
– 1/3 Cup Chopped Basil
– 2 Tbsp Lemon Juice
– 1 Clove Minced Garlic
– Zest of 1 lemon
Balsamic Glaze
– ¼ Cup Balsamic Vinegar
– 2 Tbs Brown Sugar
Putting It All Together
Preheat your oven to 400.
Put the bread on a rimmed baking sheet, preferably lined with parchment paper. Drizzle with olive oil, salt and pepper and toss well, then arrange in a single layer.
Do the same drill with the broccoli and tomatoes on another rimmed baking sheet.
Put everything in the oven and cook until the bread is toasty, about 5 minutes. (Oven temperatures vary, though, so check it after 3 minutes and stay close.) Take the bread out, and cook the broccoli and tomatoes for 20 to 30 minutes total, until golden in places. While everything’s cooking, mix up the Basil Aioli and the Balsamic Glaze.
Put the bread, white beans, broccoli, and tomatoes into a large mixing bowl. Add the beans, mozzarella and Basil Aioli and toss well.
Plate the panzanella and drizzle each serving with balsamic glaze.
That’s it. Enjoy!
Serves: 2
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