The Spicy Olive’s Panzanella Salad
For Salad
  • 1 Baguettetorn in to pieces
  • 2pounds ripe tomatoesheirloom tomatoes cut in 1 in pieces
  • 1cup olivesslices, your favorite variety
  • 1/2cup fresh basilchopped
  • 1/4cup flat leaf parsleychopped
  • 8ounces fresh mozzarella (fresca)torn into pieces
  • 1/4cup Percorino cheesefreshly grated
  • 2Tbsp The Spicy Olive’s California Cuvee extra virgin olive oilor any Spicy Olive extra virgin single varietal olive oil
For Dressing
  • 1/3cup The Spicy Olive’s medium to robust extra virgin single varietal olive oillike Hojiblanca or Coratina
  • 3Tbsp The Spicy Olive’s Oregano White Balsamic Vinegaror The Spicy Olive’s Neapolitan Herb balsamic
  • 1teas flat leaf parsleychopped
  • salt and pepperto taste
  1. Preheat the grill or your broiler. Toss the torn bread with CA Cuvee EVOO, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted. Arrange the bread on a nice platter or in a large bowl. Make the dressing by whisking all the ingredients together well in a large bowl. Add the cut tomatoes and gently toss with the dressing. Spoon the tomatoes and their juice mixed with the dressing lovingly over the top of the toasted bread. Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes. Just before serving top with grated Pecorino and fresh ground pepper to taste. Serve immediately while the bread still has a bit of crunch.