Blue Ridge Dairy Co.

Despite being fall it still seems to be a little warm out so I figured I could squeeze in one more summer recipe before the winter and fall ones. This is panzanella, a Tuscan crouton, tomato, and mozzarella salad! It’s quick to throw together and makes a great appetizer or side dish, here’s the recipe:

6 cups of Croutons (homemade or store bought)
4 medium tomatoes
1 cup of Mozzarella (chopped to bite size if using BRD mozz, or just as is for BRD mini mozz)
1/4 cup of olive oil
2 tablespoons of balsamic vinegar

Start by slicing the tomatoes into chunks and salting them before placing in a bowl, this draws out the juices which will contribute to the dressing. Then lightly mix the olive oil and balsamic vinegar together. Put the mozzarella and croutons in a bowl and then add the olive oil mixture alongside the tomatoes and juices; toss the components and leave the salad for 15 or more minutes for the croutons to absorb some of the dressing. This is the simplest way to make the dish but it’s also common to add other ingredients such as olives, onions, spinach, or cucumber; this recipe is good as is, but it’s also a base for you to add other components!

At BRD we can proudly claim that we're literate, so we can proudly carry on the mozzarella making traditions of medieval monasteries!