Panzanella Salad
photo by CookinDiva
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1419.54 ml day old Italian bread, torn into bite-size pieces
- 78.78 ml olive oil
- salt and pepper
- 3 garlic cloves, minced
- 59.14 ml olive oil
- 29.58 ml balsamic vinegar
- 4 medium tomatoes, cut into wedges (ripe tomatoes)
- 177.44 ml sliced red onion
- 10 basil leaves, shredded
- 118.29 ml pitted and halved green olives
- 236.59 ml fresh mozzarella cheese, cut into bite-size pieces
directions
- Preheat oven to 400 degrees F.
- In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic.
- Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
- While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar.
- Gently toss together the toasted bread, tomatoes, onion, basil, olives, and mozzarella cheese.
- Toss with the vinaigrette and let stand for 20 minutes before serving.
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Reviews
-
I made this after seeing it on Allrecipes, but since I am more active on 'Zaar, this is where I will post. I just want to say I LOVE this salad. I don't use olives or cheese, because I like it a little more simple, but they could add nice flavor and texture. I also use a mix of Red wine vinegar and balsamic vinegar which gives it a very distinct flavor. My husband was skeptical , asking why I was making crouton salad, but couldn't keep his fingers out after the bread soaked up the juices. It is certainly a keeper! Thank you for posting.
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I really enjoyed this salad tonight even though the tomatoes were the hot-house variety this early in the season. Some things I will remember for next time: the tomatoes MUST be ripe and juicy because their juices are important when the bread is added, many similar recipes call for diced cucumber which I would enjoy, and finally, capers (not green olives) are the more traditional flavor - but go with your own tastes. Very nice!
RECIPE SUBMITTED BY
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