Panzanella Salad

Ingredients

  • 6 cups day old Italian bread, torn into bite-size pieces
  • 1/3 cup olive oil salt and pepper to taste
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 4 medium ripe tomatoes, cut into wedges
  • 3/4 cup sliced red onion
  • 10 basil leaves, shredded
  • 1/2 cup pitted and halved green olives
  • 1 cup fresh mozzarella, cut into bite-size pieces

Preparation

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic.
  • Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
  • While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese.
  • Toss with the vinaigrette and let stand for 20 minutes before serving.

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