Panzanella Caprese Salad

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Ingredients
For the salad:
 16 oz French bread, cut into 3/4-inch cubes (6 cups)
 3 tbsp olive oil
 1 tsp kosher salt
 ½ tsp black pepper
 1 pint cherry tomatoes, quartered
 ½ red onion, cut in 1/2 and thinly sliced
 20 large basil leaves, coarsely chopped
 4 oz mozzarella, cubed
For the vinaigrette:
 1 tsp finely minced garlic
 ½ cup balsamic
 ½ tsp Dijon mustard
 ½ cup olive oil
 ½ tsp kosher salt
 ¼ tsp freshly ground black pepper
Directions
For the salad:
1

In large bowl, combine bread, oil, salt and pepper.

2

Toss well and place on cookie sheet.

3

Bake at 375 degrees, until dry.

4

Remove from oven, cool.

5

Place bread, and all other ingredients in large bowl.

For the dressing:
6

Combine ingredients in measuring cup, whisk well and drizzle over salad.

7

Allow to set for 30 minutes; toss again and serve.

Ingredients

Ingredients
For the salad:
 16 oz French bread, cut into 3/4-inch cubes (6 cups)
 3 tbsp olive oil
 1 tsp kosher salt
 ½ tsp black pepper
 1 pint cherry tomatoes, quartered
 ½ red onion, cut in 1/2 and thinly sliced
 20 large basil leaves, coarsely chopped
 4 oz mozzarella, cubed
For the vinaigrette:
 1 tsp finely minced garlic
 ½ cup balsamic
 ½ tsp Dijon mustard
 ½ cup olive oil
 ½ tsp kosher salt
 ¼ tsp freshly ground black pepper

Directions

Directions
For the salad:
1

In large bowl, combine bread, oil, salt and pepper.

2

Toss well and place on cookie sheet.

3

Bake at 375 degrees, until dry.

4

Remove from oven, cool.

5

Place bread, and all other ingredients in large bowl.

For the dressing:
6

Combine ingredients in measuring cup, whisk well and drizzle over salad.

7

Allow to set for 30 minutes; toss again and serve.

Panzanella Caprese Salad