Traditional Tomato Panzanella with Buffalo Mozzarella
Servings
Ingredients
- 2 cups cherry or grape tomatoes halved or quartered depending on size, mixed colored or heirloom tomatoes make for lovely presentation
- 1 small red onion quartered and sliced
- 5-6 fresh basil leaves cut in a chiffonade roll washed and dried leaves into a tube and slice on the horizontal in thin strokes
- 1/4 cup fresh parsley coarsely chopped
- 1/4 cup sliced buffalo mozzarella
- 1/2 small loaf day old country bread cut into cubes
- Extra virgin olive oil
- Coarse salt
- Freshly ground black pepper
- 6 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
Instructions
- Preheat oven to 375.
- In a large mixing bowl add the bread cubes, drizzle with oil and toss to coat. Bake on a parchment lines cookie sheet till golden, 10 min approx. Set aside to cool.
- In a mixing bowl add all the salad ingredients season with salt and pepper.
- In a small bowl add the oil to the vinegar in a steady stream mixing continuously until the mixture is emulsified. Dress salad and mix well to coat. Before serving add in the bread cubes and toss gently.
- Photos by: Photoli Photography by Andrea Brownstein - www.photoli.net