{ Panzanella Salad }


This is a rustic, Italian salad made with day old, crusty bread, fresh tomatoes, and mozzarella cheese. I’ve made this as a side for brunch, potlucks and more. Here is my recipe for panzanella salad with bread, tomatoes, cheese and basil!

{ ingredients }

  • 6 cups of day-old bread, cut or torn into bite sized pieces
  • 2-3 cups of tomatoes (this can be any combination of your favorite tomatoes – I usually like a mixture of heirloom, cherry, sungold and new girl and/or roma – play with shapes, sizes and colors!), halved
  • 1/2 red onion, chopped
  • 10-15 large basil leaves, chopped
  • 1 cup fresh mozzarella, cut into bite sized pieces
  • 1/4 cup  balsamic vinegar
  • 1/4 cup EVOO, plus a bit for the bread
  • Sea salt & ground pepper

{directions }

  1. Preheat oven to 400ºF. Place bread pieces on a cookie sheet and drizzle with olive oil. Cook for 5-10 minutes, until crispy like a cruiton, but not browned or burnt!
  2. While the bread cooks, reduce the balsamic vinegar in a small pot on the stove. (OPTIONAL)
  3. Combine tomatoes, onion, basil, cheese and plenty of salt and pepper.
  4. When bread is done, allow to cool slightly, then add to the other ingredients. Add the EVOO slowly. Drizzle with the balsamic reduction and toss until well combined.
  5. Let the salad sit for at least 20 minutes before serving.
  6. Serve and enjoy! Yum!

Makes 6-8 servings.

{ Keep Cooking in Love & Light! }



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