Summer Panzanella


  • 1 pint CF Panzanella Croutons
  • 1 lb Tomatoes, diced in 1 inch pieces
  • ½ red onion, julienne
  • 1 log Siano fresh mozzarella, cut into ½-1 inch pieces
  • 1 pack of basil, torn or chiffonade
  •  2 oz. ramekin CF Balsamic Glaze
  •  Olive oil to taste
  • Salt and pepper to taste


In a large Mixing bowl add croutons, diced tomatoes, onion, and mozzarella. Toss to combine.
In  a small bowl, add ½ of balsamic glaze, ½ of basil, salt, black pepper. Whisk in 2-3 Tb of olive oil.  If desired you can add some minced garlic to this mixture as well.
Pour balsamic basil mixture over bread and veggies and toss to coat/combine. The bread should absorb some of the dressing and tomato juices and some pieces will be soft, and some crunchy.
Before serving, top with remaining balsamic glaze drizzle and a remaining basil.