PANZANELLA SALAD

Ingredients

3-4 tablespoons good olive oil ▢olive oil spray ▢½ French bread loaf, cut into 1-inch cubes (about 5-6 cups) ▢dash of salt ▢3 large ripe tomatoes, cut into 1-inch cubes ▢1 cucumber, unpeeled, sliced ¼-inch thick and halved ▢½ red onion, thinly sliced ▢15 – 20 large basil leaves, coarsely chopped ▢1 cup mozzarella pearls Vinaigrette ▢¼ cup olive oil ▢2 tablespoons balsamic vinegar

Instructions

Add olive oil to a large skillet over medium-low heat. Add bread and salt and cook, tossing every few minutes for about 12-15 minutes, or until nicely browned and toasted (spray bread with olive oil spray as you cook, if needed).

Make vinaigrette by whisking together the olive oil and balsamic vinegar. Set aside.

In a large bowl, mix the tomatoes, cucumber, onion, basil, and mozzarella pearls.

Add the toasted bread cubes and vinaigrette to the other ingredients and toss to coat.

Season with salt and pepper. Let sit for about 20-30 minutes for flavors to blend before serving.

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