Zesty Italian Panzanella Salad with Mozzarella

Ingredients

• 3 cups day-old bread, cut into 1-inch cubes
• 2 cups cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1 cup mozzarella balls, halved
• 1 cup red onion, thinly sliced
• 1 cup basil leaves, torn

• 1 cup olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   Spread the bread cubes on a baking sheet and bake for 10 minutes or until golden brown and crisp. Let them cool.
3. 03
   In a large bowl, combine the cherry tomatoes, cucumber, mozzarella balls, red onion, and torn basil leaves.
4. 04
   In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and black pepper to make the vinaigrette.
5. 05
   Add the toasted bread cubes to the large bowl with the vegetables and mozzarella.
6. 06
   Pour the vinaigrette over the salad ingredients and toss gently to combine, ensuring everything is evenly coated.
7. 07
   Let the salad sit for about 10 minutes to allow the flavors to meld and the bread to soak up the vinaigrette.
8. 08
   Serve the salad at room temperature, garnished with additional basil leaves if desired.