Panzanella

Name: Panzanella
Ingredients: 4 1/2-inch thick slices of stale ciabatta or other stale crusty bread; 3 medium-large tomatoes, coarsely chopped; 3 ounces fresh mozzarella, diced; 1 tablespoon extra virgin olive oil; 1 1/2 tablespoons balsamic vinegar; Salt and freshly ground pepper, to taste; handful of fresh basil leaves

7 ingredients

3 steps

Ingredients

4 1/2-inch thick slices of stale ciabatta or other stale crusty bread
3 medium-large tomatoes, coarsely chopped
3 ounces fresh mozzarella, diced
1 tablespoon extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
Salt and freshly ground pepper, to taste
handful of fresh basil leaves

Directions

1

Preheat oven to 400°F. Cut bread into cubes and place on a rimmed baking sheet. Bake until toasted and golden, about 5 minutes.
2

Meanwhile, add tomatoes and mozzarella to a medium bowl. Pour in oil and vinegar and toss to coat well. Season with salt and pepper. Tear basil leaves (or slice into a chiffonade if you want to show off your knife skills) and toss with tomato mixture. Let sit 10 minutes to release juices and let flavors marinate.
3

Add bread cubes to the tomato salad. Toss well and let stand to soak up juices, just a minute or two tops. Evenly divide onto four plates and serve immediately.