We will be CLOSED Tuesday 10/12/21, sorry for any inconvenience. FREE SHIPPING on orders $100 or more.

CALL: (678) 795-2002

Yields8 Servings
 1 large Baguette, french or sourdough, torn into pieces
 2 tbsp VSOP Organic Picual Extra Virgin Olive Oil, from peru, or your favorite varietal
  cup VSOP Organic Picual Extra Virgin Olive Oil, from peru, or your favorite varietal
 3 tbsp VSOP Oregano Aged White Balsamic Vinegar
 1 tsp Fresh Italian Parsley, finely chopped
 2 cloves Garlic, finely minced
 1 pinch Fresh Cracked Black Pepper, to taste
 ½ tsp Fine Sea Salt, to taste
 2 lbs Heirloom Tomato, cut into 1 inch dice
 8 oz Fresh Mozzarella, torn into pieces
 ½ cup Pitted Olives, your favorite variety
 ¼ cup Fresh Parsley, torn into pieces
 ¼ cup Pecorino Romano Cheese, freshly grated
1

Preheat the grill or your broiler. Toss the torn bread with EVOO, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted. Arrange the bread on a nice platter or in a large bowl.

2

Make the dressing by whisking all the ingredients together well in a large bowl.

3

Add the cut tomatoes and gently toss with the dressing. Spoon the tomatoes and their juices mixed with the dressing lovingly over the top of the toasted bread.

4

Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes. Just before serving top with grated Pecorino and fresh ground pepper to taste. Serve immediately while the bread still has a bit of crunch. Enjoy!

Ingredients

 1 large Baguette, french or sourdough, torn into pieces
 2 tbsp VSOP Organic Picual Extra Virgin Olive Oil, from peru, or your favorite varietal
  cup VSOP Organic Picual Extra Virgin Olive Oil, from peru, or your favorite varietal
 3 tbsp VSOP Oregano Aged White Balsamic Vinegar
 1 tsp Fresh Italian Parsley, finely chopped
 2 cloves Garlic, finely minced
 1 pinch Fresh Cracked Black Pepper, to taste
 ½ tsp Fine Sea Salt, to taste
 2 lbs Heirloom Tomato, cut into 1 inch dice
 8 oz Fresh Mozzarella, torn into pieces
 ½ cup Pitted Olives, your favorite variety
 ¼ cup Fresh Parsley, torn into pieces
 ¼ cup Pecorino Romano Cheese, freshly grated

Directions

1

Preheat the grill or your broiler. Toss the torn bread with EVOO, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted. Arrange the bread on a nice platter or in a large bowl.

2

Make the dressing by whisking all the ingredients together well in a large bowl.

3

Add the cut tomatoes and gently toss with the dressing. Spoon the tomatoes and their juices mixed with the dressing lovingly over the top of the toasted bread.

4

Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes. Just before serving top with grated Pecorino and fresh ground pepper to taste. Serve immediately while the bread still has a bit of crunch. Enjoy!

Panzanella Salad