Panzanella salad is a popular bread salad that enhances and celebrates the summer's produce. It's made best with day old bread because you want a really crispy texture to soak up the tangy vinaigrette.
Ingredients and variations for this salad are vast and you really can be creative. This recipe is more traditional.
1 cup each:
roma tomato's, large dice
1/4 c fresh mozzarella, large dice
good handful of fresh basil, ripped
1 clove garlic, thin sliced
salt and pepper (to taste)
4 tbsp red wine vinegar
5 tbsp extra virgin olive oil
Combine all ingredients into a bowl and let sit in refrigerator for about 30 minutes to let the flavors meld.
For the bread:
2 cups day old bread, large diced
3 tbsp butter
Heat butter over medium heat and add bread cubes. Lightly fry until crisp and brown, stirring often.
Combine the bread cubes with the vegetable mixture and toss making sure the vinaigrette is well mixed. Serve immediately, making sure the bread cubes don't lose their crisp.