Caprese Panzanella
This recipe makes excellent use of stale bread that would otherwise go to waste
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 2 cups (about 10 ounces) diced, fresh tomatoes
- 3 cloves garlic, minced
- 16 large fresh basil leaves, torn
- 4 teaspoons balsamic vinegar
- 4 teaspoons extra-virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried oregano
- 5 ounces day-old, whole-wheat baguette
- 6 ounces (about 1 cup) mini fresh mozzarella balls, quartered
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