Salad and Salad Dressing Recipes

Mozzarella and Fontina Panzanella Salad

A delicious salad showcasing the colors of Christmas.

Mozzarella Fontina Panzanella Salad

Active: 30 min | Yield: 10 to 12 servings


Balsamic Vinaigrette

  • 1/4 cup balsamic vinegar
  • 2 tablespoons non-pareil capers, undrained
  • 2 small garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/2 cup extra virgin olive oil
  • Pepper to taste

Panzanella Salad

  • 1/2 loaf artisan-style or French bread baguette, cut into 1/2 inch cubes (about 6 to 8 ounces)
  • 1 small English cucumber, quartered (1/2 inch thick)
  • 2 medium tomatoes, seeded and cut into 1/2 inch pieces
  • 3 ounces BelGioioso Fontina cheese, cut into 1/2 inch cubes
  • 3 ounces BelGioioso Fresh Mozzarella cheese pearls, drained
  • 1/2 medium red onion, cut into 1/2 inch pieces
  • 1 cup loosely packed fresh basil leaves, cut into thin strips


Balsamic Vinaigrette

  1. Whisk the balsamic vinegar, capers, garlic and salt in small bowl. Slowly whisk in olive oil. Season with pepper to taste. Set aside.

Panzanella Salad

  1. Heat oven to 400 degrees F.
  2. Place bread cubes on an ungreased baking sheet. Bake for 8 to 12 minutes or until dry and lightly golden brown.
  3. Cool on a wire rack.
  4. Combine the cucumber, tomatoes, fontina, mozzarella and onion in a large salad bowl. Top with bread cubes and basil. Drizzle with reserved dressing; gently toss to coat.


Recipe and photo used with permission from: Dairy Farmers of Wisconsin

God's Rainbow - Noahic Covenant