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Za’atar Panzanella

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October 8, 2020

2 cups ciabatta or other fresh bread, cubed
1 TBSP olive oil
1 tsp dried oregano
¼ cup cherry tomatoes, halved
¼ English cucumber, diced
½ yellow bell pepper, diced
2 Oz fresh mozzarella, cubed
2 sprigs basil, torn

1 clove garlic, minced
½ tsp Dijon Mustard
1 TBSP red wine vinegar
2 TBSP olive oil
1 TBSP Za’Atar seasoning

Preheat the oven to 375F.  Toss bread in the olive oil, salt, and oregano. Toast bread in the oven until golden brown.  Make the vinaigrette by combining the garlic, dijon, and vinegar in a bowl and slowly whisking in the oil until fully emulsified (you can also just shake it all up well in a mason jar!). Add the Za’Atar seasoning mix to the dressing, and finish it by seasoning as necessary with salt and pepper. Toss the toasted bread in half of the vinaigrette, then combine it with the vegetables, cheese and basil in a serving bowl. Pour the remaining dressing over the top of the salad and toss it well.