Panzanella Salad
Photo: Lucy Schaeffer
Revitalize a baguettte that's gone stale with this colorful, summery salad.
ingredients: Add all to shopping list
1 stale baguette (about 18 inches long), cut into bite-size cubes
1/3 cup plus 2 Tbsp extra-virgin olive oil
3/4 tsp salt
1/4 tsp black pepper
1 garlic clove
3 Tbsp balsamic vinegar
3 Tbsp drained capers, chopped
1 1/2 lb tomatoes, cut into 1-inch pieces
1 small red onion, thinly sliced
1 lb fresh mozzarella, cut into 1-inch chunks
1/2 cup chopped basil
1/3 cup plus 2 Tbsp extra-virgin olive oil
3/4 tsp salt
1/4 tsp black pepper
1 garlic clove
3 Tbsp balsamic vinegar
3 Tbsp drained capers, chopped
1 1/2 lb tomatoes, cut into 1-inch pieces
1 small red onion, thinly sliced
1 lb fresh mozzarella, cut into 1-inch chunks
1/2 cup chopped basil
directions:
1. Preheat oven to 375°F.
2. Toss bread cubes with 2 Tbsp oil, 1⁄4 tsp salt, and pepper on a large sheet pan; spread into one layer. Bake, stirring once, for 12 to 15 minutes or until golden.
3. Mince garlic and 1⁄2 tsp salt into a paste. Transfer to a large bowl and whisk in vinegar, capers, and 1⁄3 cup oil.
4. Add croutons, tomatoes, onion, mozzarella, and basil; toss. Let sit 30 minutes before serving.
Cook’s Note:
- This salad can be made 3 hours ahead and chilled.
KITCHEN COUNTER:
Serves: 6. Per Serving: 530 calories, 59g carbs, 25g protein, 23g fat, 1,040mg sodium, 60mg cholesterol, 4g fiber
