Calabrian Pesto Panzanella

Calabrian Pesto Panzanella


  • 4 cups crusty French bread, torn into 1” pieces

  • 3 cups ripe tomatoes, cut into 1” dice

  • 8 oz. mozzarella fresca cut or torn into 1” pieces (optional)

  • 1/3 cup J. Olive Co. Spicy Calabrian Pesto Olive Oil

  • 3 Tbsp J. Olive Co. Sicilian Lemon Balsamic

  • 1⁄2 cup fresh basil leaves, torn

  • 1 tsp salt

  • Fresh ground pepper, to taste


  1. In a bowl large enough to hold the tomatoes and cheese, combine the balsamic with salt and whisk.

  2. Add the 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.

Original recipe found at Monadnock Oil & Vinegar Co.