Panzanella
Ingredients
- 3 cups stale ciabatta or other baguette cube
- 6 Tbsp olive oil + more to taste
- 1 tsp salt
- ved pepper to taste
- 1 lb ripe cherry tomatoes halved
- 1 yellow bell pepper seeds and ribs removed + julienne
- 6 oz fresh mozzarella cubed or torn
- 1/2 red onion thinly sliced
- 3 cloves garlic minced
- 3 Tbsp red wine vinegar
- 1 Tbsp oregano
- 1 Tbsp thyme
- pinch red pepper flakes
- 3/4 tsp dijon mustard
- 1/2 English or hothouse cucumber cubed
- 1/2 cup torn basil leaves
- 2-4 Tbsp capers
Instructions
- Heat oven to 425 degrees F.
- Spread bread cubes, in single layer, on sheet pan/s lined with parchment paper. Drizzle 2 Tbsp of the olive oil along with salt and pepper generously over bread.
- Toss with your hands to thoroughly coat then bake in oven until golden brown – about 10 minutes. Set to side until ready to use.
- In large serving bowl combine, tomatoes, bell pepper, mozzarella, onion slices, garlic and ½ the vinegar. Stir in oregano and thyme then season to taste with salt and pepper. Set to side.
- In medium mixing bowl combine remaining vinegar and mustard, then slowly while whisking, drizzle in remaining olive oil. Add red pepper flakes then season to taste with salt and pepper.
- Add bread cubes, cucumbers, mozzarella and capers to tomato mixture then gently stir in dressing.
- Allow mixture to rest and flavors to meld 20-30 minutes then serve.
