Panzanella/Antipasti Salad Recipe - by Kojicooks

Panzanella/Antipasti Salad

This is an excellent summer salad that's very easy to prepare, healthy, and light—making it the perfect starter for an Italian Sunday dinner! While the vegetables can vary slightly, basil, tomatoes, and fresh mozzarella are essential.

PANZANELLA ANTIPASTI SALAD - Recipe (serves 4)

2 small heads of romaine hearts, washed and dried.

40 small mozzarella balls - Perlini

1 can of quartered artichoke hearts, drained

32 grape tomatoes, halved

2 cups of croutons

1 roasted red pepper, peeled and sliced.

DRESSING

2 teaspoons of dijon mustard

1 clove of garlic

1 small shallot, peeled and diced.

3 tablespoons red wine vinegar

2 teaspoons honey

1/2 teaspoon kosher salt

30 grinds of fresh black pepper

1/3 cup extra virgin olive oil

24 fresh basil leaves

METHOD

Put the mustard, garlic, shallot, vinegar, honey, salt, and pepper into a processor and blend until smooth. With the motor running, gradually drizzle in the olive oil. Check the seasoning for salt and pepper. Mix the salad ingredients in a bowl and toss with half of the dressing initially, adding more if necessary. The remaining dressing can be stored in the refrigerator. Top with a scatter of basil.