Panzanella Salad with Fresh Mozzarella

1. 1

   Mix vinegar, mustard, garlic, salt and pepper with wire whisk until well blended.

2. 2

   Gradually add olive oil, mixing with whisk until well blended after each addition.

3. 3

   Toss tomatoes, onions, artichokes, parsley, croutons and 72 of the Ciliegine.

4. 4

   Add 1-1/2 cups of the vinaigrette; toss to coat.

5. 5

   For each serving, toss 2 cups of the salad greens with 1 Tbsp.

6. 6

   of the remaining vinaigrette.

7. 7

   Place on salad plate; top with 1-1/2 cups of the tomato mixture.

8. 8

   Sprinkle with 2 Tbsp.

9. 9

   of the basil chiffonade and 3 of the Ciliegine.

* Per serving · 4 servings · Values may vary.

No additional tips available.