Tuscan bread salad originally published by the NYT – Melissa Clark
Leftover bread makes for a Panzanella (bread salad) for any occasion.
- Heat oven to 425. Toss bread cubes with 2 tbsp of olive oil and a pinch of salt. Spread on a baking sheet and bake for about 7-12 minutes till golden on the edges, turn if needed. Let cool
- Cut tomatoes into bite sized pieces and add with cucumbers to a large bowl. Add mozzarella, onions, garlic, 1 tbsp vinegar, herbs. Toss to coat and set aside.
- In a medium bowl combine the remaining vinegar, mustard, 1/4 tsp salt and black pepper to taste. Whisk mixture while drizzling in the remaining 4 tbsp of olive oil till slightly thickened.
- Add bread and tomato mixture together and toss well with more oil/vinegar if needed. Let sit for at least 30 minutes or up to 4 hours before serving.
Course: Main Dish, Side Dish, Snack, Lunch, Brunch,Hors d’oevres