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Mussel & Tomato Basil Panzanella Salad

Mussel & Tomato Basil Panzanella Salad

10 Minutes
10 Minutes


1 Each 8 oz. Pana Pesca Mussels, Cooked, Out of Shell

Extra Virgin Olive Oil

8 oz. Fresh Tomato Bruschetta, Pre-Made or fresh recipe

½ Loaf Crusty Italian Ciabatta, torn into small rough pieces, toasted on sheet pan with Olive Oil

½ Cup Reggiano Parmigiana or Grana Padano Cheese, Shaved

20 each Fresh Basil Leaves, torn rough

2 Heads of Butter or other tender green lettuce, washed, dried with paper towel

Maldon Sea Salt

Fresh Cracked Black Pepper


Heat oven to 375 degrees. 

Toss Ciabatta pieces with oil, season with cracked Black Pepper on both sides 

Place in oven for 5-6 minutes or until just slightly golden brown. Inside should remain soft.

Placed drained mussels, Bruschetta mix, ½ of fresh Basil in non-reactive bowl. Season with salt and pepper. Toss Slightly.

Divide lettuce between 4 chilled plates 

Divide toasted Ciabatta pieces between 4 plates on top of lettuce.

Divide and spoon Bruschetta between plates

Garnish with shaved Reggiano, fresh Basil leaves & a drizzle of Extra Virgin olive oil.