Panzanella Salad

Capers will work in place of the olives, if you prefer. You really need to use ripe tomatoes so that the juices soak into the bread nicely.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 6  cups  day old  Italian bread, torn into bite-size pieces
• 1⁄3 cup olive oil
•  salt and pepper
• 3  garlic cloves, minced
• 1⁄4 cup olive oil
• 2  tablespoons  balsamic vinegar
• 4  medium tomatoes, cut into wedges (ripe tomatoes)
• 3⁄4 cup  sliced red onion
• 10  basil leaves, shredded
• 1⁄2 cup  pitted and halved green olives
• 1  cup fresh mozzarella cheese, cut into bite-size pieces

Directions

1. Preheat oven to 400 degrees F.
2. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic.
3. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
4. While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar.
5. Gently toss together the toasted bread, tomatoes, onion, basil, olives, and mozzarella cheese.
6. Toss with the vinaigrette and let stand for 20 minutes before serving.