Panzanella Salad

Ingredients & Instructions

• 1/2 of hearty Italian bread or Ciabatta cut into 1 inch squares

• ¼ cup plus 2 tbsp Extra Virgin Olive oil to drizzle over bread cubes and to make dressing

• 1-2 tbsp Kosher salt

• 1 tsp Black pepper

• 2 ¼ lbs ripe tomatoes cut into small wedges or cubes

• ¼ cup red wine vinegar

• 1 tbsp minced garlic

• 1 tsp Dijon mustard

• 1 small onion thinly sliced. (I prefer red onion for its sweetness. Use ½ of a red onion)

• 1 small Persian cucumber, thinly sliced or chopped, your preference

• ½ cup basil finely shredded (chiffonade)

• 4 oz fresh baby mozzarella or more (or you can use feta crumbles)

1. Prepare bread by placing cubes on a baking sheet to dry for a few hours. Then combine bread cubes with a large drizzle of extra virgin oil (2 tbsp) and a generous pinch of kosher salt. Toss to coat. Bake on sheet pan in preheated 400 degree oven for 10-15 minutes or until golden crisp but still chewy.

2. Place chopped tomatoes in a colander and place over a bowl to drain. Liberally sprinkle kosher salt over the tomatoes to release their juices. Let sit for at least 15 minutes.

3. When ready, remove the colander with tomatoes and set aside. Take the tomato juices collected in the bowl and mix it with red wine, remaining virgin olive oil, minced garlic, Dijon mustard and black pepper. Vigorously whisk to combine.

4. Place prepared bread cubes and chopped tomatoes in a serving bowl. Add mozzarella, onions, cucumbers, and shredded basil.

5. Pour dressing over salad and toss to coat.

6. Allow salad to sit for 20-30 minutes for flavors to meld and for the bread to soak in the dressing without getting too soggy. Toss again before serving. Garnish with a few more basil leaves.

Tip: Doing a two step process of drying and then toasting the bread with a little olive oil in the oven gives the best texture and will help the bread absorb the delicious dressing while staying chewy and not mushy. This recipe uses the tomato juice collected from the salted tomatoes to make the most intense tomato flavored dressing.

Tip: This dish is best consumed shortly after preparation and does not keep as well for leftovers since the bread will continue to soak up the juice and become mushy.