Panzanella salad with Taleggio Cheese
This traditional Tuscan salad is made with chopped veggies and stale bread. We're adding fruity, tangy Taleggio cheese to ours.
Ingredients
- 8 oz. ciabatta or baguette preferably stale, cut into 1-inch cubes (about 6 cups)
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. kosher salt
- 1/2 cup thinly sliced red onion
- 1 lb. tomatoes heirloom, cherry tomatoes, or a mix of both halved or cubed
- 1 cup sliced or cubes peaches or nectarines
- 1/3 cup fresh chopped basil leaves plus more for garnish
- 6 oz. Imported Taleggio Cheese torn
- Panzanella Dressing
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. red wine vinegar sub lemon juice
- 2 tsp. honey
- 1 tsp. Dijon mustard
- 1 garlic clove grated
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
Instructions
- Preheat oven to 425ºF. Spread bread on a baking sheet and drizzle with 2 Tbsp. olive oil and 1/2 tsp. salt; toss to coat. Bake for 10 to 13 minutes, or until edges are golden brown.
- While bread toasts, prepare Panzanella Dressing by combining all ingredients (olive oil through black pepper) in a large serving bowl; stir with a whisk. Add red onion and let sit for 10 minutes.
- Add toasted bread, tomatoes, fruit of choice, and basil to bowl with dressing; toss to coat. Let sit for at least 30 minutes. Garnish with cheese and additional basil, if desired, right before serving.
