Mozzarella Stuffed with Quick Panzanella

Name: Mozzarella Stuffed with Quick Panzanella
Total time: 1200 s
Yield: Serves 1 serving
Ingredients: 1 ball fresh mozzarella (fior di latte); 4 grape or cherry tomatoes; 6 pitted black olives (such as Taggiasca or Kalamata); 1 small handful capers; 1 slice bread; Garlic powder, to taste; Salt, to taste; Extra virgin olive oil; 1 teaspoon vinegar; 1 pinch red pepper flakes

Un pizzico di cannella e curry @Cannella75

Montevarchi

Since I always get home late from work, I need quick and fresh lunch ideas, and this one is a big hit in my house.

Un pizzico di cannella e curry @Cannella75

Montevarchi

Since I always get home late from work, I need quick and fresh lunch ideas, and this one is a big hit in my house.

Saved

Ingredients

20 minutes

Serves 1 serving

1ball fresh mozzarella (fior di latte)
4grape or cherry tomatoes
6pitted black olives (such as Taggiasca or Kalamata)
1small handful capers
1 slicebread
Garlic powder, to taste
Salt, to taste
Extra virgin olive oil
1 teaspoonvinegar
1 pinchred pepper flakes

Saved

Steps

20 minutes

1

Hollow out the mozzarella and set it aside. Cut the inside of the mozzarella into small pieces. Dice the tomatoes, then add them to the mozzarella along with the olives and capers.
2

Season the mini salad with salt, olive oil, garlic powder, red pepper flakes, and the teaspoon of vinegar. Mix well.
3

Cut the bread slice into small cubes and toast them lightly. Let them cool, then add to the salad mixture.
4

Once everything is well seasoned, fill the mozzarella with the mixture. Drizzle with a little olive oil and serve.