Tuscan Panzanella Salad
There's nothing like a classic Panzanella salad where the flavors just pop! Also, the perfect way to not let the old bread go bad.
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Ingredients
- 2 ciabattas rolls, cut into 1-inch pieces (to make about 4 cups)
- ¼ cup extra virgin olive oil, plus more for drizzling
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 cups cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 3 Persian cucumbers, diced
- ½ cup packed fresh basil leaves, finely chopped
- 8 ounces mozzarella cheese, cut into small cubes or torn into pieces
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 375°F. Toss torn ciabatta with 1/4 cup olive oil, salt, and pepper.
- Spread bread on baking sheet and bake 10 to 15 minutes until golden and crispy. Cool completely.
- Whisk together vinegar, 1/2 cup olive oil, garlic, mustard, salt, and pepper for the dressing.
- Halve tomatoes, thinly slice onion, dice cucumbers, and chop basil.
- Combine cooled bread, vegetables, basil, and mozzarella in a large bowl.
- Pour dressing over salad and toss gently to combine.
- Let sit 30 minutes at room temperature before serving. Adjust seasoning to taste.
Servings: 4