Panzanella Salad

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Ingredients

  • 1/2 loaf (14 ounces) of Italian bread, sliced
  • Olive oil, to brush bread
  • Garlic powder, enough to sprinkle the top of the bread slices
  • 1/2 cup red or white vinegar
  • 1/2 cup olive oil
  • 2 teaspoons Dijon mustard
  • Salt and pepper, to taste
  • Sprinkle of dried oregano
  • 12 ounces grape tomatoes on the vine, halved
  • 3 baby cucumbers, sliced
  • 2 garlic cloves, grated
  • 1/2 of a large red onion, sliced into half moons
  • Splash (1 teaspoon) extra-virgin olive oil
  • 1/2 pound fresh mozzarella, cubed
  • 1/3 cup fresh chopped basil
  • 1/2 cup shaved Parmesan cheese
  • 1 can (15.5-ounce) cannellini beans, drained and rinsed

Directions

  1. Preheat oven to 350 F.
  2. Place sliced bread on a rimmed baking sheet, brush each slice with olive oil and lightly sprinkle garlic powder over the top of the slices.
  3. Place the baking sheet into the oven and bake for 4-6 minutes, or until the bread is golden brown and crispy.
  4. Once cooled, cut the bread into cubes.
  5. Make the vinaigrette by combining the vinegar, olive oil, mustard, salt, pepper and oregano. Whisk until mixed. Set aside.
  6. In a large bowl add the tomatoes, cucumbers, grated garlic and red onion then stir. After combined add a splash of olive oil.
  7. Add the mozzarella, fresh basil and toasted bread to the mixture and stir gently.
  8. Add the Parmesan cheese and cannellini beans. Pro-Tip: Add your beans last so they do not get all mushed up. Mix gently. 
  9. Add the dressing and mix. Taste and add additional oregano, salt and pepper if needed.
  10. Plate and enjoy!

https://www.cutco.com/learn/panzanella-salad