Bread and Tomato Salad (Panzanella)

Prep:

30 m

Cook:

20 m

Ready in:

50 m

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This delicious and easy-to-make Panzanella salad features tomatoes, croutons, and mozzarella cheese!

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Servings: 8

Medium tomatoes

4, cut into wedges

Green olives

1/2 cup, pitted and halved

Mozzarella

1 cup, cut into bite-size pieces

Day-old bread

6 cups, torn into bite-size pieces

Olive oil

1/3 cup

Salt

to taste

Red onion

3/4 cup, sliced

Basil leaves

10, shredded

Pepper

to taste

Garlic, minced

3 cloves

Olive oil

1/4 cup

Balsamic vinegar

2 tbsps

Preheat oven to 400° F (200° C).
Place day-old bread in a large bowl. Toss with salt, pepper, 1/3 cup olive oil, and garlic. Lay the bread on a baking sheet. Toast for 5 minutes until golden. Let it cool slightly.
Meanwhile, in a bowl, whisk together 1/4 cup of olive oil and vinegar.
Toss together the bread, basil, olives, tomatoes, onion, and cheese. Toss with the olive oil and vinegar mixture. Let the salad stand for 20 minutes. Serve. Enjoy your Panzanella Salad!

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