Italian Tomato Panzanella Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 large
Ingredients
  • 5 oz quality crusty bread, cut into 1 inch cubes (I used homemade sourdough), about 3 cups
  • 1 TBS extra virgin olive oil
  • Pinch kosher salt
  • 2 cups mixed tomatoes, cherry tomatoes halved, larger tomatoes cut into wedges, about 12 oz
  • ½ cup sliced cucumber
  • 2 oz fresh mozzarella, torn
  • ¼ cup torn basil leaves
  • ¡Red Wine Vinaigrette
  • 2 TBS each: red wine vinegar and extra virgin olive oil
  • 1 garlic clove, minced
  • ½ tsp Dijon mustard
  • ¼ tsp each: salt and fresh cracked black pepper
Instructions
  1. Preheat the oven to 375 F.
  2. Toss the bread cubes with the olive oil and in pinch of salt. Spread out on a parchment lined baking sheet. Bake in the preheated oven for 7-10 minutes. When done they should be crunchy on the outside and soft on the inside.
  3. Whisk together all the ingredients for the red wine vinaigrette.
  4. Add the bread tomatoes, cucumber, basil and mozzarella to a bowl and gently toss. Drizzle with vinaigrette.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/italian-tomato-panzanella-salad/