Fresh Mozzarella and Clementine Panzanella

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20 min


25 min



Fresh Mozzarella and Clementine Panzanella

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

This sweet and creamy chopped salad is dressed up with a honey vinaigrette.


  • 1/4 cup white wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup clementine juice
  • 2 tsp honey
  • 1/2 tsp salt


  • 4 celery stalks , cut in 2-in. pieces
  • 2 tbsp olive oil , divided
  • 1 demi-baguette , roughly torn
  • 8 cups chopped watercress , (about 2 bunches)
  • 4 clementines , peeled and sliced into rounds
  • 2 250-g balls fresh mozzarella , roughly torn
  • 3/4 cup pomegranate seeds


  1. Position racks in centre and top third of oven and preheat broiler.
  2. Dressing: Whisk vinegar with oil, clementine juice, honey and salt in a medium bowl. Season with pepper.
  3. Salad: Toss celery with 1 tbsp oil on a baking sheet. Broil in top third of oven for 5 min. Remove from oven; flip celery and push to 1 side of pan. Add torn baguette to other side of pan. Drizzle remaining 1 tbsp oil overtop. Broil in centre of oven until bread is toasted, 3 to 5 min.
  4. Assemble watercress, clementines, mozzarella and pomegranate seeds on a platter. Top with celery and croutons. Drizzle dressing overtop.

Kitchen tip

Make this recipe vegan by substituting a plant-based fresh-mozzarella-style cheese for the mozzarella.