One thing about Panzanella- I perused a few recipes online and some said to let it sit 30min- 3 hours before eating. Well, I made this salad first, and then made tomato soup. In the time it took for the tomato soup to cook, the bread cubes were all soggy, and not in a really good way. It was still good enough, but I tasted it while it was fresh, and I definitely prefer it fresh. So..... make and serve right away!
from Our Best Bites Cookbook
recipe scaled down to about half
4 cups French bread cubes
3 tablespoons olive oil (or use olive oil spray, like Misto)
1 small-medium cucumber, peeled (if desired), seeded, and chopped
1/2 red bell pepper, chopped (I didn't have)
3 Tomatoes, chopped
1/2 small red onion, choped
3/4 c. fresh mozzarella, cubed
Handful of Basil, chopped
1/4 cup good olive oil
1 Tablespoon balsamic vinegar
1 Tablespoon red wine vinegar
1/2 teaspoon dijon mustard
1 clove garlic, minced or pressed
Kosher Salt, to taste
Pepper, to taste
1. Preheat oven to 350. Toss the bread cubes with 3 Tablespoons olive oil and lay in a single layer on a baking sheet. Bake for about 10 minutes. Remove from oven and cool to room temp. (I just layed out my bread crumbs on a baking sheet and lightly sprayed them with olive oil using my Misto).
2. Combine the veggies, cubed mozzarella, and basil in a large serving bowl. Set aside.
3. Place the vinaigrette ingredients in a jar with a tight-fitting lid. Seal the jar and shake vigorously until combined. Pour over veggies and add bread cubes. Combine well. Serve immediately. (Or if you really want, let sit for 15-20 minutes like the original recipe indicates, but be prepared for a bit of sogginess!)
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