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When the sun is shining bright and temperatures rise, there's nothing quite like a refreshing salad to cool you down. Enter the Italian classic, Panzanella salad. Originating from the rustic kitchens of Tuscany, Panzanella has long been a favorite among locals and is increasingly making its way onto tables around the world. This vibrant salad, primarily composed of ripe tomatoes and day-old bread, is a celebration of summer’s bounty. Its origins date back to the 16th century when it was a way to use up stale bread and leftover vegetables, making it not only a delicious option but also an economical one.

Tomato Basil Panzanella Salad

Discover the refreshing taste of Tomato Basil Panzanella Salad, a classic Italian dish that celebrates the flavors of summer. Featuring ripe heirloom tomatoes, crispy cucumber, fragrant basil, and day-old bread, this salad is not only delicious but also economical and easy to customize. Perfect for picnics, barbecues, or a light dinner, it's a vibrant dish that highlights seasonal ingredients and brings the essence of Tuscany to your table. Enjoy this delightful blend of textures and tastes!
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Ingredients
  

4 cups day-old crusty bread, torn into bite-sized pieces

6 ripe heirloom tomatoes, chopped into cubes

1 cucumber, diced

1 red onion, thinly sliced

1 cup fresh basil leaves, torn

1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

Salt and freshly ground pepper, to taste

1/2 cup fresh mozzarella balls (optional)

1 tablespoon capers (optional)

Instructions
 

Prepare the Bread: Preheat your oven to 375°F (190°C). Spread the torn bread pieces on a baking sheet and drizzle with a tablespoon of olive oil. Toss to coat evenly. Bake for about 10-12 minutes, or until the bread is golden and crispy. Remove from the oven and let cool.

    Mix the Vegetables: In a large salad bowl, combine the chopped heirloom tomatoes, diced cucumber, and sliced red onion. Gently toss together to ensure even distribution.

      Make the Dressing: In a small bowl, whisk together the remaining olive oil (3 tablespoons), red wine vinegar, Dijon mustard, salt, and pepper until the dressing is emulsified.

        Combine the Ingredients: Once the bread has cooled, add it to the mixing bowl with the vegetables. Pour the dressing over the salad and gently toss until everything is well coated.

          Add Fresh Herbs and Cheese: Fold in the torn basil leaves, fresh mozzarella balls, and capers if using. Let the salad rest for about 15 minutes to allow the flavors to meld and the bread to soak up the dressing.

            Serve: Serve the salad at room temperature, garnished with more fresh basil if desired. Enjoy the burst of summer flavors in every bite!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6