Panzanella (Italian Bread Salad)

Number of Servings: 4-6

Salad Ingredients:

2 cups (500 mL) sourdough croutons*

3 cups (750 mL) chopped fresh tomatoes
1 cup (250 mL) chopped cucumbers (seeded)
2 peppers (red, yellow, or orange)
¼ cup (60 mL) red onion slices
¼ cup (60 mL) fresh basil leaves
2 tablespoons (30 mL) chopped fresh mint
3 tablespoons 945 mL) chopped fresh flat-leaf parsley

1 cup (250 mL / 1 small tub) of fresh mozzarella cheese (bocconcini), cut into cubes

Vinaigrette:

1 medium shallot, minced
1 clove of garlic, minced
2 tablespoons (30 mL) red wine vinegar
4-5 tablespoons (60-75 mL) extra virgin olive oil
Sea salt; freshly ground black pepper

Method:

1. * Make croutons: Cut sourdough bread (no crusts) into ¾-1 inch cubes. Toss with 2 tablespoons olive oil, and a sprinkle or two of sea salt. Bake (375⁰ F) for 10 minutes, or until toasted and golden. Stir up croutons once or twice while baking. Set aside to cool.
2. Make vinaigrette: In a large salad bowl, combine minced shallot, minced garlic and the red wine vinegar. Whisk in oil. Season to taste.
3. Add the tomatoes, cucumber, peppers, red onion, basil leaves, chopped mint and parsley, and the bocconcini cheese. Combine ingredients well.
4. Just before serving, fold in the croutons.