panzanella salad

This panzanella salad combines some of the freshest flavors of summer in one easy-to-make recipe. It’s simply tomatoes, cucumber, crusty bread, onions, mozzarella cheese, and a simple dressing. It’s truly like eating summer in a meal!

INGREDIENTS

• 6 cups 1-inch cubed crusty bread (sourdough or French country boule)
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup thinly sliced shallot
• 2 lb (about 3-4) ripe tomatoes, cut into wedges
• 1 hothouse cucumber, sliced and cut into half-moons
• 6 oz fresh mozzarella cheese, cut into 1/2-inch cubes
• 1/2 cup fresh basil leaves

For the vinaigrette:

• 2 cloves garlic, minced
• 1 tbsp capers, drained and roughly chopped
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp Dijon mustard
• 1 tsp honey
• 3 tbsp red wine vinegar
• 1/2 cup extra virgin olive oil

INSTRUCTIONS

• Prepare the bread. Preheat the oven to 375°F. Toss the bread cubes with olive oil and spread them evenly on a parchment-lined baking sheet. Season with salt and pepper. Toast in the preheated oven until the cubes are golden and slightly crisp, 8-12 minutes.

• Make the vinaigrette. In a bowl, combine and whisk the garlic, capers, salt, black pepper, red pepper flakes, Dijon mustard, honey, red wine vinegar, and olive oil.

• Prepare the salad. Place the prepared bread, tomatoes, cucumbers, shallot, and mozzarella cheese on a platter or bowl and mix them together. Drizzle the dressing over the salad then tear the leaves of basil on top. Serve immediately.