Maggiano's Little Italy Panzanella Salad

Start with 1 oz of balsamic vinegar in the bottom of a pan to make the vinaigrette.

Add 1 teaspoon of roasted garlic to the vinegar and mash it with a fork to combine the flavors.

Add 1 tablespoon of fresh basil and mash it to release the oils and flavor.

Pour in 2.5 oz of olive oil and mix everything together to create the vinaigrette base.

Add sweet roasted yellow peppers to the bowl.

Add black kalamata olives for a nutty flavor.

Add pepperoncini for heat and vinegar flavor.

Add fresh grape tomatoes to the mixture.

Add 1.5 to 2 oz of spinach to coat the lettuce and help the bread absorb texture.

Tear 4 to 6 oz of freshly toasted garlic bread into 1 to 1.5 inch pieces and add to the salad.

Add half of the fresh mozzarella to the salad.

Gently toss the salad with hands to ensure the vinaigrette coats the bread.

Mound the bread at the bottom of the bowl and layer the remaining ingredients over the top.

Finish by adding the rest of the fresh mozzarella on top of the panzanella salad.

Allergens