Panzanella (Italian Bread Salad)

Category,
Yields1 Serving
 6 cups Day old Bread, cut or torninot bite-sized pieces
  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.

Category,

Ingredients

 6 cups Day old Bread, cut or torninot bite-sized pieces
  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

Directions

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.

Panzanella (Italian Bread Salad)

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