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Pickled red onions and creamy mozzarella update this classic salad

Panzanella with Herbs and Mozzarella

40 minutes

Panzanella with Herbs and Mozzarella

This version of the classic Italian bread salad known as panzanella was inspired by a version from “Ruffage” author Abra Berens. We tear the bread into pieces to create more texture. We also quick-pickle red onion in sherry vinegar to add sharp bites of acidity. Finally, we soak pieces of fresh mozzarella in cream to add richness and mimic the butteriness of burrata cheese. Fresh basil and parsley, left as leaves rather than chopped, are tossed into the salad just before serving to add vibrant color and summery fragrance as well as fresh herbal flavor.

Ingredients
  • pounds ripe tomatoes, cored and cut into 1-inch chunks

  • Kosher salt and ground black pepper

Directions
  1. 01
    In a large bowl, toss the tomatoes with 1 teaspoon salt; set aside. In a small bowl, stir together the red onion, vinegar and ¼ teaspoon salt; set aside.

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