Weekend's Panzanella

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READY IN: 15mins
Recipe by COOKGIRl

A classic salad such as this Italian beauty deserves top notch quality ingredients. A trip to the cheese merchant, artisan bakery and farmers' market is in order. A savvy cheese steward will direct you straight to the bocconcini without missing a beat! Make haste! From Weekend Magazine.

Ingredients Nutrition


  1. Grill slices of the Italian bread on both sides until {lightly} toasted. Cut one garlic clove in half and rub the slices of bread with the garlic. Once bread is cool, break up into bite size pieces and set aside. Finely mince both garlic cloves.
  2. In a large bowl combine the minced garlic, tomatoes, cucumber, capers, red onion, red wine vinegar, olive oil, salt and pepper. Toss the ingredients and set aside for 1-2 hours to marinate.
  3. Stir the bread {gently} into the tomato mixture. (NOTE: Stir in the cubed bread *just* before serving or the salad will turn to mush if prepared too far in advance. Best eaten within several hours.).
  4. If the salad appears too dry, add a little bit more olive oil and vinegar to moisten, about 1 tablespoon of each. Top with the mozzarella balls and garnish salad with the fresh basil and lemon wedges.

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