| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
| Servings |
servings
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Ingredients
- 1/2 loaf/baguette rustic, stale bread day old french baguette works really good
- 2 medium juicy Tomatoes
- 1/2 red onion
- 1 or 2 small cucumbers
- 10-20 leaves fresh basil torn into pieces
- 1/2 cup fresh mozzarella pearls decrease/add to your liking
Dressing Ingredients
- 2 tbsp red wine or champagne vinegar
- 1/3 cup Extra virgin olive oil
- 1 tsp dijon mustard
- 1 clove garlic crushed/minced
- 1 tbsp olive or avocado oil for toasting the bread pieces
Ingredients
Dressing Ingredients
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Instructions
- Get the dressing ready: in a jar, mix the vinegar, olive oil, minced garlic, mustard, and olive oil and whisk together. Add salt and pepper. Set aside.
- Cube the bread. It's best to use a rustic bread, good enough to soak up the dressing.
- Chop the tomatoes, cucumber, and mozzarella into bite sized pieces. Tear the basil into strips. Chop the onion into slivers.
- Toast the bread in a tablespoon of oil, with a sprinkle of salt on stovetop. Alternately: toss the bread in a cookie sheet/pan, massage with the oil, sprinkle salt and pepper and toast in a preheated (300) oven for about 8-10 mins, or until slight browned and crisp
- Assemble: Toss together the bread, tomatoes, cucumbers (I didn't use), onions, and cheese.
- Pour the dressing over. Adjust for salt.
Recipe Notes
Notes:
- A rustic loaf or a french baguette that's a day old works really well for this salad, since it has the body to soak up the dressing.
- You can omit the mozzarella for a vegan version, and replace it with tofu (although I have never tried it).
- The original recipe for this is from Ina Garten. She uses champagne vinegar, and capers in the salad. I had red wine vinegar on hand and used it, and found that I loved it.
- Be generous with the basil, and go easy on the onions and garlic since they're raw could be very strong.
- The salad tastes even better the following day.
- Ina Garten's Panzanella
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