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Panzanella Salad With Le Moine

Panzanella Salad With Le Moine


8 portions

Ingredients

  • 750 ml (3 cups) ciabatta or country-style bread, cut into 2.5 cm (1 in) cubes
  • 125 ml (1/2 cup) and 45 ml (3 tbsp.) olive oil
  • 2 red peppers, de-seeded and halved
  • 1 box of 540 ml (19 oz) canned white beans
  • 60 ml (1/4 cup) balsamic vinegar
  • 8 ripe tomatoes (approximately 1 kg or 2 1/4 lbs), diced
  • 1 large cucumber, peeled and diced
  • 1 small red onion, thinly sliced
  • 125 ml (1/2 cup) pitted black olives
  • 250 ml (1 cup) Le Moine, diced
  • A few fresh basil leaves, chopped, to taste
  • Salt and freshly ground pepper

Preparation

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  • Preheat oven to 400 ºF (200 ºC).
  • Drizzle bread cubes with 45 ml (3 tbsp.) olive oil, making sure that they are fully covered. Place them on a baking sheet in the oven until they are golden (approximately 10 minutes).
  • Place red pepper halves on a baking sheet and cook them for approximately 20 minutes, until the skin has blackened. Let them cool and remove the skin. Dice and set aside.
  • Carefully rinse and drain the white beans. Set aside.
  • In a large bowl, whip 125 ml (1/2 cup) olive oil and balsamic vinegar. Add salt and pepper.
  • Add beans, bread cubes, tomatoes, peppers, cucumber, onion, black olives and Le Moine cubes.
  • Mix until all the ingredients are covered in vinaigrette.
  • Refrigerate for approximately 2 hours. All the ingredients should be saturated in vinaigrette.
  • Just before serving, add basil leaves. Adjust seasoning to taste and eat chilled.

You can use this cheese for this recipe

Accompaniments

Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

See wines