Who doesn’t enjoy eating a healthy and delicious salad regularly? Well, this Panzanella Pastrami and Salami Salad with Lemon Vinaigrette definitely delivers. It is chocked full of leafy greens, deli meat, mozzarella cheese balls and crispy toasted bread pieces which is what sets a panzanella salad a part from all the others. What a delicious combination this is, plus it takes only minutes to put together and some substitutions can be made if salami or pastrami is not preferred or skip the meat altogether if you’re vegetarian.
RECIPE
Delicious Panzanella Pastrami and Salami Salad
Ingredients
For the Salad
- 4 cups Spring Salad Mix
- 1 English Cucumber sliced
- 3 sliced Calabri Tomatoes halved
- 1/4 cups Red Onions slices
- 1/4 cup Capers
- 8 oz Belgiosi Mozzarella Cheese Balls
- 2 cups Bread of choice Lightly toasted in oven
- Pastrami Slices
- Salami Slices
- Basil, for garnish torn or chopped
For the vinaigrette
- 1 tbsp Dijon Mustard
- 2 Juice from Lemons
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 3/4 cup Olive Oil
Instructions
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In a preheated oven, toast torn bread pieces until crispy and lightly golden edges.
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In a very large bowl, combine salad mix, tomatoes, cucumbers, onions, capers, cheese balls and toasted bread. Drizzle with lemon vinaigrette and remove to serve on a nice large platter or plate. Enjoy!
Recipe Notes
Whenever possible choose organic ingredients.
