Panzanella Salad with Spinach | Jenny Evans

Ingredients

• 1 crusty loaf of multigrain (or any kind of your favorite) bread
• 2 Tbsp. olive oil
• salt and pepper to season the bread
• ½ c. extra virgin olive oil
• 2 Tbsp. red wine vinegar
• ½ tsp. Dijon mustard
• ½ tsp. salt
• pepper to taste
• 2 Roma Tomatoes, cut into ½ inch cubes
• 1 red bell pepper, chopped small
• ½ of a red onion, chopped small
• 3 large cloves garlic, minced
• 15 large basil leaves, chopped or julienned
• 8 oz. container of small fresh mozzarella balls, each cut in half
• 4 c. baby spinach leaves, cut into 1/3 inch slices
• salt and pepper to taste