This is the PERFECT warm summertime salad. Not only is it super quick and easy but, it’s delicious to enjoy just about anytime of the year. A tradition Panzanella salad is usually made with day old bread or so called “stale” bread but, I absolutely love going to the store, picking out a delicious fresh loaf of whatever kind and drying it out myself. This recipe I created just as a quick side to a hearty protein of as a quick lunch while on the go. Beautiful too look at but even more delicious to devour.
1 loaf Garlic infused Ciabatta bread
2 Heirloom Tomatoes ( Sliced into 8 slices each)
1 container fresh Baby mozzarella
1 red onion thinly sliced
1 bushel of Fresh Mint
1 teaspoon dry Basil
1 teaspoon dry oregano
1/2 of fresh Lemon
1 to 1/2 teaspoons of crushed red pepper flakes
Salt and pepper
Preheat oven at 400. Cut ciabatta bread into small cubes. Place all cubes into a large bowl. Drizzle olive oil and above seasonings including some salt and pepper. Toss together evenly and spread out on a medium sized baking sheet. Bake for roughly 5-6 mins just till the bread cubes become slightly brown. Remove and add back to your large bowl. Add sliced tomatoes, sliced red onion and fresh mozz and some of the mint leaves. Drizzle a tad bit more of the olive oil, a squeeze of half a lemon, salt and pepper and toss lightly. Add finished salad to a large platter placing the rest of your fresh mint on top and serve.
Cooking time: approx 5-6 mins
Prep time: approx 10 mins
Serves 4 people