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Panzanella Salad

INGREDIENTS

▢3-4 tablespoons good olive oil ▢olive oil spray ▢½ French bread loaf, cut into 1-inch cubes (about 5-6 cups) ▢dash of salt ▢3 large ripe tomatoes, cut into 1-inch cubes ▢1 cucumber, unpeeled, sliced ¼-inch thick and halved ▢½ red onion, thinly sliced ▢15 – 20 large basil leaves, coarsely chopped ▢1 cup mozzarella pearls

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STEP-1

Add olive oil to a large skillet over medium-low heat.

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STEP-2

 Add bread and salt and cook, tossing every few minutes for about 12-15 minutes, or until nicely browned and toasted (spray bread with olive oil spray as you cook, if needed).

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STEP-3

Make vinaigrette by whisking together the olive oil and balsamic vinegar. Set aside.

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STEP-4

In a large bowl, mix the tomatoes, cucumber, onion, basil, and mozzarella pearls.

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STEP-5

Add the toasted bread cubes and vinaigrette to the other ingredients and toss to coat.

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STEP-6

Season with salt and pepper. Let sit for about 20-30 minutes for flavors to blend before serving.

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