Harvest Time Panzanella Salad

Name: Harvest Time Panzanella Salad
Ingredients: 1/2 loaf day-old rustic bread, cut into 2-inch slices; 1/2 cup extra virgin olive oil, plus additional oil for dressing the salad; 1 Japanese eggplant, cut into quarters lengthwise; 1 zucchini, cut into quarters lengthwise; 1 red bell pepper, cut into quarters and seeded; 1 yellow or orange bell pepper, cut into quarters and seeded; 1 red onion, peeled and cut into thin wedges; Coarse salt; freshly ground black pepper; 1 bunch basil leaves, stemmed and torn; 1 pint cherry tomatoes, red or yellow or a mix, halved; 6 ounces fresh mozzarella, cut into bite-size pieces; 2 tablespoons white wine vinegar, or more to taste

freshpressedoliveoil.com

This salad is a visual and textural beauty that will be the talk of your seasonal table. Serve a cruet of extra virgin olive oil on the side for a transcendent

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