Weekend Chef: Panzanella Salad – Little Shop of Colors

Ingredients

• 2 thick slices of dense bread, cut into 1/2-inch cubes (we used honey sunflower artisan bread I bought at Harris Teeter)
• 2 medium tomatoes, diced
• 1/4 small red onion, diced
• 1 cup fresh mozzarella, cubed
• 1 stalk celery, diced
• 8 basil leaves, sliced
• Salt and freshly ground black pepper to taste
• 3-4 tablespoons extra virgin olive oil