Pesto Butter Panzanella Salad

Ingredients:

• 2 cups Kooshy Mambo Italiano croutons

• 2–3 tablespoons Churn Foods Pesto Butter, softened

• 2 cups cherry tomatoes, halved

• 1 cucumber, diced

• 1 small red bell pepper, diced

• ¼ small red onion, very thinly sliced (optional if you like)

• ½ cup fresh mozzarella balls (or vegan mozzarella, optional)

• 2 tablespoons capers (optional, for a briny kick)

• Big handful of fresh basil leaves, torn

• Olive oil, for drizzling

• Balsamic vinegar or balsamic glaze, for finishing

• Salt and pepper, to taste

Directions:

1. Coat the croutons:
   Toss the Mambo Italiano croutons with the softened pesto butter until lightly coated

2. Prep the veggies:
   In a large bowl, combine the tomatoes, cucumber, bell pepper, and onion. Season lightly with salt and pepper.

3. Assemble:
   Add the pesto-buttered croutons to the bowl, toss gently to combine.

4. Dress:
   Drizzle with olive oil and a splash of balsamic vinegar (or a zigzag of balsamic glaze if you want it sweeter and thicker).

5. Finish:
   Fold in the mozzarella balls, sprinkle capers if using, and top with fresh torn basil.

6. Let it sit:
   Let the salad rest for about 10 minutes so the croutons soak up a little juice but stay partly crunchy.

Serve at room temperature and enjoy!