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Calabrian Pesto Panzanella Salad

Beautifully delicious! This easy summer salad is hearty and can be made a meal with just a grilled chicken breast or salmon.

Calabrian Pesto Panzanella Salad

Calabrian Pesto Panzanella Salad


  • 4 cups crusty French bread, torn into 1” pieces
  • 3 cups ripe tomatoes cut into 1” dice
  • 8 oz. mozzarella fresca cut into 1" pieces
  • 1/3 cup Redstone Calabrian Spicy Pesto Olive Oil
  • 3 Tablespoons Redstone Sicilian Lemon White Balsamic
  • ½ cup fresh basil leaves, torn
  • 1 teaspoon salt
  • Fresh ground pepper to taste


  1. In a bowl large enough to hold the tomatoes and cheese, combine the vinegar with salt and whisk to combine.
  2. Add the Pesto Olive Oil and whisk to make a simple vinaigrette.
  3. Add the tomatoes and cheese, turning to coat thoroughly with the vinaigrette. Allow to marinate at room temperature for 30 minutes.
  4. To plate, in a large bowl, add the torn bread to the tomatoes and cheese along with all the accumulated liquid from the marinade.
  5. Add torn basil and adjust seasoning with fresh ground pepper to taste and additional salt if necessary.
  6. Gently toss until the bread is just moistened. Serve at room temperature. Serves 6

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