Panzanella Salad

Name: Panzanella Salad
Cook time: 25 min
Yield: 6 servings
Ingredients: 0.5 lb Sourdough bread; 1 tbsp Olive oil; 0.5 tsp Salt; 0.25 Cup Olive Oil; 3 tbsp Red Wine Vinegar; 3 Cloves Garlic; 0.5 tsp Dijon Mustard; 1 tsp Salt; 1 tsp Black Pepper; 0.5 Cup Red Onion; 1.5 lb Tomatoes; 0.5 Whole Cucumber; 1 Cup Basil; 6 oz Mozzarella

This panzanella salad is a delicious summer meal or side dish! My biggest tip for this recipe is to use great tomatoes and great bread. There are only a few ingredients here, so the quality of each one counts.

Original recipe source

Cook time: 25 minutes

Servings: 6

Ingredients

0.5 lb Sourdough bread
1 tbsp Olive oil
0.5 tsp Salt
0.25 Cup Olive Oil
3 tbsp Red Wine Vinegar
3 Cloves Garlic
0.5 tsp Dijon Mustard
1 tsp Salt
1 tsp Black Pepper
0.5 Cup Red Onion
1.5 lb Tomatoes
0.5 Whole Cucumber
1 Cup Basil
6 oz Mozzarella

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the bread on the baking sheet, drizzle with the olive oil, and sprinkle with salt. Toss to coat and spread evenly on the sheet. Bake for 7 to 10 minutes, or until crisp around the edges.
Make the dressing: In a large bowl, whisk together the olive oil, vinegar, garlic, mustard, salt, and several grinds of pepper.
Add the onion, tomatoes, cucumber, and bread to the bowl with the dressing and toss to coat. Add the cheese, if using, and the basil and gently toss. Season to taste and serve with more fresh basil on top.