Panzanella Salad
Ingredients
- 1/2 loaf Rosemary Olive Oil Artisan Bread or 3-4 cups any full bodied french bread, cubed
- 1 tbsp olive oil
- 8 oz Ciliegine Mozzarella
- 1 cup cucumber cut in 1/2 inch cubes
- 1/2 cup red onion thinly sliced
- 2 vine ripe tomatoes sliced in wedges
- 1-2 tbsp fresh basil chiffonade
Dressing
- 1 tsp shallot minced
- 1 tsp sugar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/4 tsp salt
- 1/8 tsp pepper
- 5 tbsp red wine vinegar
- 4 tbsp olive oil
Instructions
- Preheat oven to 350 degrees. Place cubed bread on a sheet pan and drizzle with 1 tbsp olive oil. Cook until toasted about 10 minutes.
- Combine mozzarella, cucumber, red onion, tomatoes and basil in a large salad bowl. Toss with dressing and let sit for about 15 minutes. Add toasted bread and toss again to combine.
Dressing
- Combine all ingredients except olive oil and whisk in olive oil last.