Panzanella

This is based on a similar recipe by Rori Trovato. It is made from day-old bread, and is delicious! Enjoy with a glass of wine for a perfect lunch, or serve as an appetizer. Most of the cooking time = waiting time. Waiting for the infused oil to cool, waiting for the flavors to meld before serving. This is a really easy recipe.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1⁄2 cup olive oil
• 2  garlic cloves
• 1  loaf  of good-quality  bread (try sourdough, or rustic artisan breads)
• 2  tablespoons red wine vinegar
• 1  tablespoon  minced shallot
• 2  large tomatoes, roughly diced
• 1⁄2 red onion, thinly sliced
• 1⁄2 English cucumber, roughly diced
• 1⁄2 cup fresh basil, chopped
• 6 -8  ounces fresh mozzarella cheese, roughly diced
•  salt and pepper, to taste

Directions

1. Tear bread loaf into large bite-size chunks. Preheat oven to 400°F.
2. Finely mince garlic, and saute briefly, about 1 -2 minutes in olive oil over medium heat. Set aside until cool.
3. Toss bread chunks with 2 tablespoons cooled garlic olive oil, place on a baking sheet and bake in oven until lightly browned and toasted, about 8 minutes, turning at least once.
4. Combine remaining olive oil with vinegar, shallot, salt and pepper, mix well.
5. In a large bowl, toss toasted bread, tomatoes, onion, cucumber and cheese with oil/vinegar mixture and basil.
6. Set aside for flavors to meld for half an hour before serving.