Panzanella

1. 1

   Preheat oven to 400u00b0F. Cut bread into cubes and place on a rimmed baking sheet. Bake until toasted and golden, about 5 minutes.

2. 2

   Meanwhile, add tomatoes and mozzarella to a medium bowl. Pour in oil and vinegar and toss to coat well. Season with salt and pepper. Tear basil leaves (or slice into a chiffonade if you want to show off your knife skills) and toss with tomato mixture. Let sit 10 minutes to release juices and let flavors marinate.

3. 3

   Add bread cubes to the tomato salad. Toss well and let stand to soak up juices, just a minute or two tops. Evenly divide onto four plates and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.