Panzanella

Ingredients

• 6 cups (8 oz) ciabatta, (baguette or sourdough bread, stale, cut into 1-inch cubes)
• 8 Tbsp extra virgin olive oil, (divided, or more to taste)
• 3 Tbsp white balsamic vinegar (or white wine vinegar*)
• 2 tsp minced garlic ((2 cloves))
• 1 tsp dijon mustard
• Salt (and black pepper)
• 1 1/2 lbs. tomatoes, (such as Campari and grape tomatoes, cut into bite size pieces or halved)
• 10 oz (about 1/2) English cucumber, (halved, seeded and sliced)
• 1/2 cup thin sliced red onion ((1/2 of 1 small))
• 8 oz. fresh mozzarella pearls ((or a round cut into small cubes))
• 1/2 cup torn fresh basil leaves
• 1/4 cup chopped fresh parsley

Instructions

1. 1

   For the bread cubes: Heat oven to 400 degrees. Drizzle 2 Tbsp olive oil onto one half side of an 18 by 13-inch baking sheet. Pour bread cubes over and rub and toss bread cubes in the olive oil to soak it all up and to evenly coat them.

2. 2

   Bake bread cubes in preheated oven until golden brown and crips, tossing once halfway through baking, for about 15 minutes total. Remove and set aside to cool.

3. 3

   For the dressing: In a mixing bowl whisk together remaining 6 Tbsp olive oil, the vinegar, garlic, dijon mustard and season with salt and pepper to taste.

4. 4

   For the salad: To a large salad bowl add tomatoes, cucumber, red onion, and mozzarella. Whisk dressing again and pour over, then gently toss. If desired add a little more olive oil if needed.

5. 5

   Add toasted bread cubes, basil and parsley and toss. For crisp toasted bread serve shortly after preparing, if you want it softer let it rest in the fridge for a few hours.