PANZANELLA

Panzanella image

This is based on a similar recipe by Rori Trovato. It is made from day-old bread, and is delicious! Enjoy with a glass of wine for a perfect lunch, or serve as an appetizer. Most of the cooking time = waiting time. Waiting for the infused oil to cool, waiting for the flavors to meld before serving. This is a really easy recipe.

Provided by Susiecat too

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
2 garlic cloves
1 loaf of good-quality bread (try sourdough, or rustic artisan breads)
2 tablespoons red wine vinegar
1 tablespoon minced shallot
2 large tomatoes, roughly diced
1/2 red onion, thinly sliced
1/2 English cucumber, roughly diced
1/2 cup fresh basil, chopped
6 -8 ounces fresh mozzarella cheese, roughly diced
salt and pepper, to taste

Steps:

Tear bread loaf into large bite-size chunks. Preheat oven to 400°F.
Finely mince garlic, and saute briefly, about 1 -2 minutes in olive oil over medium heat. Set aside until cool.
Toss bread chunks with 2 tablespoons cooled garlic olive oil, place on a baking sheet and bake in oven until lightly browned and toasted, about 8 minutes, turning at least once.
Combine remaining olive oil with vinegar, shallot, salt and pepper, mix well.
In a large bowl, toss toasted bread, tomatoes, onion, cucumber and cheese with oil/vinegar mixture and basil.
Set aside for flavors to meld for half an hour before serving.

Nutrition Facts : Calories 443.7, Fat 26.7, SaturatedFat 6.7, Cholesterol 22.4, Sodium 636.4, Carbohydrate 39.3, Fiber 2.7, Sugar 5.6, Protein 12.4

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