As warm weather approaches, I have been craving a panzanella salad. And not just any panzanella.
Phoebe’s is a restaurant in Syracuse that my friends and I adored when we went to college there. It was right across from the theatre building, so we frequented it a lot- coffee in the morning, soup for lunch, something delicious for dinner, and drinks after shows. What more could you ask for?!
I crave a lot of their dishes, but recently I have been dying for their Panzanella Salad. It. is. so. good. So, with the help of my pals, I’ve come up with a pretty good replica. Not as good as the real thing, but it’s a solid attempt!
Here’s how you make it!
1 Tbsp capers
1/4 to 1/2 cup of cubed fresh mozzarella
4 large basil leaves
1/2 small red onion
4-6 Tbsp balsamic vinegar
3 Tbsp olive oil
salt and pepper
1 small garlic clove
Slice the baguette in half and put in a 300 degree oven to toast a little. Slice all of the tomatoes. Chop the red onion and basil and add it all to the bowl. Whisk oil, vinegar, salt, pepper, lemon, a minced garlic clove and a little bit of dijon in a separate bowl. Take the baguette out of the oven and cut into bite sized cubes. Add to the bowl with the tomatoes, onion and basil. Cube the fresh mozzarella and add that with the capers. Pour the vinaigrette over the top and mix thoroughly. I love balsamic, so I usually add a little bit extra over the top- but that’s up to you!
I mean… a salad with bread is the best kind of salad, right?!
You are going to want to eat this all summer long.