Panzanella (Bread Salad)
Ingredients
- 3 cups French bread or boule, preferably stale
- 3-6 tbsp Extra virgin olive oil
- 1 tsp Garlic, finely minced
- 1/2 tsp Dijon mustard
- 3 tbsp Champagne vinegar
- 1/2 cup Extra virgin olive oil
- 1/2 tbsp Agave syrup
- Salt and pepper to taste
- 2 cups Cherry tomatoes, cut in half
- 6 ounces Mozzarella cheese, cut into bite size pieces
- 3 Persian cucumbers, cut into bite size pieces
- 1/4 cup Red onion, thinly sliced
- 15-20 Basil leaves, chiffonade (thinly sliced)
- 1/4 cup Italian parsley, chopped
- 1 tbsp Capers
- Salt and pepper to taste
Instructions
- Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with olive oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes.
- While bread cubes are toasting, prepare the salad dressing by combining the garlic, mustard, vinegar, olive oil, and agave in a small bowl. Season with salt and pepper and set aside.
- Next, in a large bowl, combine the cherry tomatoes, mozzarella, cucumbers, red onion, basil, parsley and capers in a bowl. Add the dressing and mix well. Season with salt and pepper. Serve and enjoy!