This is a sharp, white balsamic vinegar, infused with the exquisite flavor of oregano, to produce a classic Mediterranean flavor. It is a perfect compliment to a wide variety of oils and will create superb vinaigrettes.
- Mixing with Tuscan Herb, Milanese Gremolata, or Basil Olive Oil for a caprese salad
- Mix with Wild Mushroom & Sage, Garlic, or Basil and toss with pasta
- Mix with Cilantro & Roasted Onion for a wonderful vinaigrette
Suggested Pairings: Cilantro & Roasted Onion, Blood Orange Olive Oil, Persian Lime Olive Oil, Milanese Gremolata, Garlic Olive Oil, Wild Mushroom - Sage Olive Oil, Tuscan Herb Olive Oil
Ingredients: grape must, white wine vinegar, natural flavors, naturally occurring sulfites
Panzanella Salad with Mozzarella Fresca (see Picture)
2 pounds sweet, perfectly juicy heirloom tomatoes, diced 1"
1/2 cup pitted olives, your choice on variety
1/2 cup torn basil leaves
1/4 cup torn flat leaf parsley leaves
8 oz. mozzarella fresca (you guessed it... torn)
1/4 cup freshly grated Pecorino
2 tablespoons freshest UP Extra Virgin Olive Oil on the planet
1/3 cup freshest UP Extra Virgin Olive Oil on the planet
3 tablespoons Oregano White Balsamic
1 teaspoon flat leaf parsley, finely chopped
2 garlic cloves super finely minced
fresh ground pepper
1/2 teaspoon of sea salt
Preheat the grill or your broiler. Toss the torn bread with UP 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.
Make the dressing by whisking all the ingredients together well in a large bowl. Add the cut tomatoes and gently toss with the dressing. Spoon the tomatoes and their juice mixed with the dressing lovingly over the top of the toasted bread.
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.