Mozzarella and Fontina Panzanella Salad

A delicious salad showcasing the colors of Christmas.

Mozzarella Fontina Panzanella Salad


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 6-8 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


  1. Balsamic Vinaigrette: Whisk the balsamic vinegar, capers, garlic and salt in small bowl. Slowly whisk in olive oil. Season with pepper to taste. Set aside.
  2. Panzanella Salad: Heat oven to 400 degrees F.
  3. Place bread cubes on an ungreased baking sheet. Bake for 8-12 minutes or until dry and lightly golden brown.
  4. Cool on a wire rack.
  5. 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.

Active: 30 Min: Servings: 10-12

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

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