Panzanella Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1 - 10oz loaf ciabatta bread, cut into 1 inch cubes
  • 1 english cucumber, seeded and chopped
  • 4 medium hierloom tomatoes, cut into segments
  • ½ red onion, sliced very thin
  • ½ C kalamata olives, halves
  • 1 C fresh mozzarella cheese, torn
  • ½ C fresh basil, chiffonade
  • ¼ C red wine vinegar
  • ⅓ C + 2 Tbsp good quality olive oil
  • kosher salt and cracked pepper
Instructions
  1. Preheat oven to 425 degrees. Place cubed bread in a large bowl and drizzle with 2 Tbsp olive oil. Toss with hands to coat. Spread bread cubes out evenly on a rimmed baking sheet. Bake for 8-10 minutes until lightly golden brown.
  2. While bread is baking add cucumber, tomatoes, red onion, olives, mozzarella and basil to a large bowl. In a separate bowl whisk vinegar and remaining olive oil.
  3. Remove bread from oven and allow to cool. Add bread cubes to salad bowl and drizzle with vinaigrette, stopping periodically to toss. Season with S&P to taste.
  4. Refrigerate for at least 1 hour before serving. If needed drizzle with additional red wine vinegar before serving.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/panzanella-salad/