Panzanella (Italian Bread Salad)
19
Jun
Jun
6 cups Day old Bread, cut or torninot bite-sized pieces
⅓ cup Olive Oil
Salt and Pepper, to taste
3 Cloves Garlic, minced or crushed
¼ cup Olive Oil
2 tbsp Balsamic Vinegar
4 Medium ripe Tomatoes, cut into chunks
1 Seedless Cucumber, cubed
1 Medium Red Onion, sliced
10 Basil Leaves,shredded
½ cup Green Olive, pitted and cut in
1 cup Mozzarella, cut into bite-sized pieces or 1 cup shredded Mozzarella
1
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 5 to 10 Minutes; remove from oven and allow to cool slightly.
2
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.
Ingredients
6 cups Day old Bread, cut or torninot bite-sized pieces
⅓ cup Olive Oil
Salt and Pepper, to taste
3 Cloves Garlic, minced or crushed
¼ cup Olive Oil
2 tbsp Balsamic Vinegar
4 Medium ripe Tomatoes, cut into chunks
1 Seedless Cucumber, cubed
1 Medium Red Onion, sliced
10 Basil Leaves,shredded
½ cup Green Olive, pitted and cut in
1 cup Mozzarella, cut into bite-sized pieces or 1 cup shredded Mozzarella