Panzanella With Mozzarella and Herbs is a beautiful Tuscan salad of stale bread and deliciously ripe sweet juicy tomatoes. It is rather simple and to the point, just chunks of soaked stale Italian bread and super juicy ripe organic heirloom tomatoes, fresh mozzarella, red onions, garlic, and fresh herbs, dressed with quality olive oil and red wine vinegar.
Mozzarella, Panzanella Salad, salad
8mediumRipe organic heirloom tomatoes
1pintRipe organic grape tomatoes
2cupsStale Tuscan or Italian breadcubed, dried out
8ouncessmall mozzarella cheese balls or cut into small pieces
¼cupExtra-virgin olive oil
¼cupHigh-quality red wine vinegar
Freshly ground pepper
5-6Fresh basil leavesfinely torn
Slice the organic heirloom tomatoes and grape tomatoes, place in a large bowl and salt well to draw out the natural juices, let sit 15-30 minutes before adding other ingredients to the bowl.
Combine the organic heirloom tomatoes, grape tomatoes, 4 days old stale Tuscan or Italian bread, small mozzarella cheese balls, diced red onion, and minced garlic in a large bowl.
Pour the olive oil and red wine vinegar over the top of the Panzanella and gently toss to coat. Let sit 30 minutes so the stale bread can absorb some of the dressing.
Fold in the torn basil leaves just before serving.
Season with kosher salt and fresh ground pepper to own taste.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog