Italian · Members
Tuscan Panzanella with Fresh Mozzarella
Toasted rustic bread soaks up juicy tomatoes and a garlicky red wine vinaigrette with cucumber, capers, basil and creamy fresh mozzarella.
- Peak-summer tomato salad
- Uses up day-old bread
- Hearty enough for dinner
Panzanella began as a thrifty Tuscan way to use up stale bread, and it has become one of summer's greatest salads. The trick we swear by is salting the tomatoes and saving their juices to whisk into the dressing, which seasons the bread from the inside out. Toasting the bread first keeps it from turning to mush, so each cube is juicy outside and pleasantly chewy in the center. Fresh mozzarella makes it substantial enough for dinner on a warm night.
Instructions
Heat the oven to 350 degrees F. Toss the bread with 2 tablespoons of the olive oil and spread on a sheet pan. Bake for 15 to 20 minutes, tossing once, until dry and lightly golden but not rock hard. Let cool.
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