Panzanella Salad

Name: Panzanella Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 cup Sliced Bread (3 cups french bread cubes (1/2 inch)); 2 cup Cherry Tomato (2 cups cherry tomatoes, halved); ½ tsp Dijon Mustard (½ tsp dijon mustard); 1 cup English Cucumber (1 cup english cucumber, peeled and diced); ½ cup Extra Virgin Olive Oil (½ cup extra virgin olive oil + 2 tbsp extra virgin olive oil); 2 tbsp Basil (2 tbsp fresh basil, thinly slicedF); 1 piece Garlic (1 small garlic clove, minced); ¼ tsp Black Pepper (¼ tsp ground black pepper); ½ tsp Kosher Salt (½ tsp kosher salt); ½ cup Mozzarella Cheese (½ cup mozzarella, cubed); 3 tbsp White Wine Vinegar (3 Tbsp white wine vinegar)

25 minMediterranean

Servings4

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Vegetarian
Pescatarian

Steps

1Preheat the oven to 375 degrees F.
2Cut the bread into inch cubes.
3Place them on a baking sheet.
4Toss with 2 tablespoons of olive oil and then generously sprinkle with Italian herb seasoning. (I use McCormick spice grinder.)
5Toss bread cubes for 15 minutes, flipping halfway through.
6Place toasted bread, tomatoes, cucumber, and mozzarella in a salad bowl.
7Drizzle with vinaigrette.
8Sprinkle with fresh basil.
9In a bowl combine garlic, mustard, and vinegar. Using an emulsion blender slowly add in olive oil. Blend until emulsion is created.
10Add salt and pepper to season.