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Home >> Recipes >> Dairy >> Panzanella (Italian Bread Salad)

Panzanella (Italian Bread Salad)


Panzanella (Italian Bread Salad)
 
6 cups day old bread, cut or torn into bite-size pieces
1/3 cup olive oil

salt and pepper to taste
3 cloves garlic, minced or crushed
1/4 cup olive oil
2 tablespoons balsamic vinegar
4 medium ripe tomatoes, cut into chunks
1 seedless cucumber, cubed
1 medium red onion, sliced
10 basil leaves, shredded
1/2 cup green olives, pitted and cut in half
1 cup mozzarella, cut into bite-size pieces or 1 cup shredded mozzarella
 
Preheat oven to 400 degrees F. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Spread bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; remove from oven and allow to cool slightly.
While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes,
cucumber, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and serve.

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