Weekend's Panzanella Recipe

Name: Weekend's Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf day old Italian bread, cut into 1 inch cubes (or any similarily textured bread such as French or foccacia); 2 garlic cloves (elephant garlic would be super!); 3 -4 medium heirloom tomatoes, cut into 1 cubes; 1 persian cucumber, quartered crosswise, cut into 1-inch slices; ¼ cup capers, drained; 12 red onion, thinly sliced; 3 tablespoons red wine vinegar; ½ cup extra virgin olive oil; ½ teaspoon salt; fresh ground black pepper; 2 cups mozzarella cheese, balls (in Italian it's bocconcini); 10 fresh basil leaves (FRESH-not dried!); lemon, wedges

Servings: persons

1 loaf day old Italian bread, cut into 1 inch cubes (or any similarily textured bread such as French or foccacia)
2 garlic cloves (elephant garlic would be super!)
3 -4 medium heirloom tomatoes, cut into 1 cubes
1 persian cucumber, quartered crosswise, cut into 1-inch slices
¼ cup capers, drained
12 red onion, thinly sliced
3 tablespoons red wine vinegar
½ cup extra virgin olive oil
½ teaspoon salt
fresh ground black pepper
2 cups mozzarella cheese, balls (in Italian it's bocconcini)
10 fresh basil leaves (FRESH-not dried!)
lemon, wedges

1
Grill slices of the Italian bread on both sides until {lightly} toasted.
2
Cut one garlic clove in half and rub the slices of bread with the garlic.
3
Once bread is cool, break up into bite size pieces and set aside.
4
Finely mince both garlic cloves.
5
In a large bowl combine the minced garlic, tomatoes, cucumber, capers, red onion, red wine vinegar, olive oil, salt and pepper.
6
Toss the ingredients and set aside for 1-2 hours to marinate.
7
Stir the bread {gently} into the tomato mixture.
8
(NOTE: Stir in the cubed bread *just* before serving or the salad will turn to mush if prepared too far in advance.
9
Best eaten within several hours.
10
).
11
If the salad appears too dry, add a little bit more olive oil and vinegar to moisten, about 1 tablespoon of each.
12
Top with the mozzarella balls and garnish salad with the fresh basil and lemon wedges.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 loaf day old Italian bread, cut into 1 inch cubes (or any similarily textured bread such as French or foccacia), 2 garlic cloves (elephant garlic would be super!), 3 -4 medium heirloom tomatoes, cut into 1 cubes, 1 persian cucumber, quartered crosswise, cut into 1-inch slices, and more.

Yes, Weekend's Panzanella falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Weekend's Panzanella

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