Panzanella Salad

Name: Panzanella Salad
Cook time: 10 Minutes
Total time: 25 Minutes
Yield: 4-6 as a side salad
Ingredients: 4 cups cubed or torn bread (about 1 inch cubes); Extra-virgin olive oil; Kosher salt; Juice of 1 large lemon (about 3-4 tbsp); 1 tbsp honey; 1 tsp dijon mustard; 2 garlic cloves, pressed; 1 tsp salt; ¼ tsp ground pepper; ⅓ cup extra virgin olive oil; 8 (about 2lbs) tomatoes on the vine, cut into wedges; 1 english cucumber, halved lengthwise and chopped; ½ cup thinly sliced shallots or red onion; 1 cup cubed mozzarella cheese (½ inch cubes); ½ cup fresh basil leaves plus more for garnish

This class Tuscan bread salad is bursting with fresh tomatoes and cucumbers. Along with shallots and creamy mozzarella cheese, every bite is a taste of summertime!

For the bread:

4 cups cubed or torn bread (about 1 inch cubes)
Extra-virgin olive oil
Kosher salt

For the dressing:

Juice of 1 large lemon (about 3-4 tbsp)
1 tbsp honey
1 tsp dijon mustard
2 garlic cloves, pressed
1 tsp salt
¼ tsp ground pepper
⅓ cup extra virgin olive oil

For the salad:

8 (about 2lbs) tomatoes on the vine, cut into wedges
1 english cucumber, halved lengthwise and chopped
½ cup thinly sliced shallots or red onion
1 cup cubed mozzarella cheese (½ inch cubes)
½ cup fresh basil leaves plus more for garnish

Servings 4-6 as a side salad

Prep Time 15 Minutes

Cook Time 10 Minutes

Total Time 25 Minutes

For the bread:

Preheat the oven to 400F and line a baking sheet with parchment paper. Add the bread cubes to the baking sheet and add a large drizzle of extra virgin olive oil and a generous pinch of kosher salt. Toss to combine and then bake for 10 minutes. Set aside.

For the dressing:

Whisk together all of the dressing ingredients and set aside.

Assemble the salad:

To a large serving bowl add the toasted bread, tomato wedges, chopped cucumber, shallots, cubed mozzarella and fresh basil leaves. Drizzle with all of the dressing and gently toss to combine. Taste and adjust seasoning with more salt and pepper if desired. Garnish with fresh basil and enjoy.