Panzanella (Italian Bread Salad) - Easton Farmers Market Recipe
1 loaf of day-old crusty Italian bread
2 large tomatoes
1 cucumber, peeled, seeded & sliced
½ red onion, diced
1 cup of fresh basil leaves, torn
1 8-ounce container of fresh mozzarella balls, drained & halved
½ cup extra virgin olive oil
2 Tbls. red wine vinegar
1 Tbls. balsamic vinegar
Kosher salt and freshly ground black pepper to taste
Method
1. Preheat oven to 350 degrees. Cut bread into 1-inch cubes. Place on a sheet pan & toast in oven until golden, about 12 minutes. When done, transfer bread cubes to a large bowl. 2. Slice tomatoes in half & squeeze the seeds and juice over the bread cubes. Toss together to moisten. Dice tomatoes & add to the bowl. 3. Add sliced cucumber, onions, basil, & mozzarella balls. 4. Make a dressing by whisking the oil, vinegars and salt and pepper together. Pour over salad & toss well to combine.
Serves 8
0 false 18 pt 18 pt 0 0 false false false I loaf of day-old crusty Italian bread2 large tomatoes
1 cucumber, peeled, seeded & sliced
½ red onion, diced
1 cup of fresh basil leaves, torn
1 8-ounce container of fresh mozzarella balls, drained & halved
½ cup extra virgin olive oil
2 Tbls. red wine vinegar
1 Tbls. balsamic vinegar
Kosher salt and freshly ground black pepper to taste
Method
1. Preheat oven to 350 degrees. Cut bread into 1-inch cubes. Place on a sheet pan & toast in oven until golden, about 12 minutes. When done, transfer bread cubes to a large bowl. 2. Slice tomatoes in half & squeeze the seeds and juice over the bread cubes. Toss together to moisten. Dice tomatoes & add to the bowl. 3. Add sliced cucumber, onions, basil, & mozzarella balls. 4. Make a dressing by whisking the oil, vinegars and salt and pepper together. Pour over salad & toss well to combine.
Serves 8
0 false 18 pt 18 pt 0 0 false false false 2 large tomatoes
1 cucumber, peeled, seeded & sliced
½ red onion, diced
1 cup of fresh basil leaves, torn
1 8-ounce container of fresh mozzarella balls, drained & halved
½ cup extra virgin olive oil
2 Tbls. red wine vinegar
1 Tbls. balsamic vinegar
Kosher salt and freshly ground black pepper to taste
Method
1. Preheat oven to 350 degrees. Cut bread into 1-inch cubes. Place on a sheet pan & toast in oven until golden, about 12 minutes. When done, transfer bread cubes to a large bowl. 2. Slice tomatoes in half & squeeze the seeds and juice over the bread cubes. Toss together to moisten. Dice tomatoes & add to the bowl. 3. Add sliced cucumber, onions, basil, & mozzarella balls. 4. Make a dressing by whisking the oil, vinegars and salt and pepper together. Pour over salad & toss well to combine.
Serves 8
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