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Summer Panzanella

Summer Panzanella

Recipe created by SheKnows on Jan 24, 2011
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Serving: 6-8

This dish, typical of the spring and summer months in Italy, is made with fresh tomatoes and basil, good olive oil and vinegar, and crusty day old bread

Ingredients

Ingredients: 6 cups day old Italian bread, torn into bite-size pieces
2/3 cup olive oil, divided
3 cloves garlic, minced
Salt and pepper to taste
2 tablespoons balsamic vinegar
4 medium ripe tomatoes, cut into wedges
3/4 cup sliced red onion
10 basil leaves, shredded
1/2 cup pitted and halved green olives
1 cup fresh mozzarella, cut into bite-size pieces

Directions

Preheat oven to 400 degrees F. Toss bread with 1/3 cup oil, garlic, salt and pepper. Spread bread mixture onto a baking sheet and bake 5 to 10 minutes or until crispy, mixing a few times to toast evenly. Remove pan and reserve.
Whisk remaining oil with vinegar. In a bowl, toss croutons with tomatoes, onions, basil, olives and cheese. Drizzle with vinegar mixture and season with salt and pepper. Let rest for 10 minutes before serving.

Filed Under:

Dinner Recipes, Soups & Salads, Side Dish Recipes, Family Recipes, Italian Recipes, Salad Recipes

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