Panzanella

PANZANELLA

An Italian summertime favorite 

1/2 Ciabatta bread (about 10 oz), cubed (or use homemade sourdough!!)

14 oz Cherry tomatoes or 2-3 bigger tomatoes

1/2 Red onion thinly sliced

1 English cucumber peeled and cut into chunks

8oz soft mozzarella balls

3 cloves Garlic sliced

1/2 cup Olive oil Extra virgin, for bread

4 tablespoon Butter

1/2 cup Fresh parsley

8 Basil leaves torn into small pieces

1 tablespoon Red wine vinegar

3 tablespoon Olive oil Xxtra virgin, for dressing

Salt and Pepper to taste

Heat the oven to 350 degrees

Heat 1/2 cup of olive oil with butter together in a large oven proof skillet over medium heat

When the butter has melted, remove the skillet from the heat, add garlic and bread and mix it well

Transfer skillet to the oven and bake for 15 minutes until the bread is golden brown, let it cool down

In the meantime prepare the tomatoes, cut the cherry tomatoes in half or if using large tomatoes, core and slice into medium cubes

In a large bowl, mix together, tomatoes, cucumbers, onions and mozzarella 

Combine vinegar with 3 tablespoons of olive oil, salt and pepper and pour over the salad

Mix well; Add bread and herbs and toss everything together. 

It can be served immediately or prepared 15 - 30 minutes in advance.

This recipe is from our Italian friend Yara who loved eating this salad growing up. In her region of Italy, they often let the bread get mushy but we like this recipe to keep the bread crisp. 

Original recipe from eating European.