Panzanella Salad
This class Tuscan bread salad is bursting with fresh tomatoes and cucumbers. Along with shallots and creamy mozzarella cheese, every bite is a taste of
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at communitynaturalfoods.com.
Cooking tools:
- Garlic press
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 4 cups cubed or torn bread (about 1 inch cubes)
- Extra-virgin olive oil
- Kosher salt
- Juice of 1 large lemon (about 3-4 tbsp)
- 1 tbsp honey
- 1 tsp dijon mustard
- 2 garlic cloves, pressed
- 1 tsp salt
- ¼ tsp ground pepper
- ⅓ cup extra virgin olive oil
- 8 (about 2lbs) tomatoes on the vine, cut into wedges
- 1 english cucumber, halved lengthwise and chopped
- ½ cup thinly sliced shallots or red onion
- 1 cup cubed mozzarella cheese (½ inch cubes)
- ½ cup fresh basil leaves plus more for garnish
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