Summer Panzanella Salad

1. 1

   In a large bowl, toss bread, tomatoes, cucumber, onion, basil, olive oil, salt and pepper until just combined. Let sit 4 hours at room temperature to marinate.

2. 2

   In a small saucepan over high heat, bring balsamic vinegar to a boil. Reduce heat to a very low simmer and cook vinegar for 10 to 15 minutes until the liquid reduces by half and is syrupy. Remove from heat and set aside.

3. 3

   Toss mozzarella cubes with salad; serve immediately drizzled with balsamic reduction.

4. 4

   Recipe adapted from Simply Recipes and How Sweet Eats.

* Per serving · 4 servings · Values may vary.

No additional tips available.