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Panzanella

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Course Salad
Cuisine Italian
Servings 4 main, or 6 sides

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.

Notes

Herb Speak

Oregano - Medicinal Benefits: High in vitamins K & E. Antibacterial and antioxidant. Aura/Energy: Joy & appreciation of what you have.