Panzanella Salad

Name: Panzanella Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 6 ounce crusty bread; 0.33 cup balsamic vinegar; 1.5 teaspoon honey; 1.5 teaspoon Dijon mustard; 0.5 teaspoon kosher salt; 0.25 teaspoon garlic powder; 0.13 teaspoon ground black pepper; 0.5 cup extra-virgin olive oil; 24 ounce tomatoes (roughly chopped); 0.5 seedless cucumber (roughly chopped); 0.5 red onion (thinly sliced); 8 ounce fresh mozzarella ((I used Ciliegine balls), drained); 1 bunch fresh basil leaves

6 servings

Ingredients

crusty bread
6 oz
balsamic vinegar
⅓ c
honey
1 ½ tsp
Dijon mustard
1 ½ tsp
kosher salt
½ tsp
garlic powder
¼ tsp
ground black pepper
⅛ tsp
extra-virgin olive oil
½ c
tomatoes
roughly chopped
24 oz
seedless cucumber
roughly chopped
½
red onion
thinly sliced
½
fresh mozzarella
drained), (I used Ciliegine balls
8 oz
fresh basil leaves
1 bunch

Directions

1
Preheat the oven to 275 degrees F.
2
Arrange the cubed bread in an even layer on a baking sheet and dry in the oven for 30 minutes or until crisp.
3
Whisk the balsamic vinegar, honey, dijon, salt, garlic powder, and pepper together in a large bowl.
4
Drizzle in the olive oil in a slow, steady stream, while whisking vigorously.
5
Place the bread, tomatoes, cucumber, red onion, mozzarella, and basil in the bowl then toss with the dressing to coat.

Panzanella Salad

15 min6 servings397 cal

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