Tomato Mozarella Panzanella
Panzanella is a sneaky way to eat a salad made mostly of croutons. These aren’t the bagged croutons from your childhood, oh no. These are warm from the oven, toasty in all the right ways, crisp on the outside and still a bit chewy on the inside. These are what all other croutons aspire to be. You take these delightful morsels and toss them with a simple dressing and the freshest tomatoes you can find. Dot some mozzarella over the surface and you have the best late summer side dish of all time. Our kids prefer the croutons by themselves, but we’re getting there... one tiny bite of raw tomato at a time.
Ingredients:
Makes 4 servings
2 heirloom or regular tomatoes, diced
handful of fresh basil, thinly sliced
1 shallot, thinly sliced
½ baguette (or loaf of bread), cubed and toasted in a 300 degree oven for about 10 minutes
Dressing:
2 tablespoons olive oil
1 tablespoon red wine vinegar or balsamic vinegar
1 clove of garlic, finely grated
Directions:
In a large bowl, combine the dressing ingredients. Then put the rest of the ingredients in the bowl as well and toss to coat. Let it sit for about 5-10 minutes before serving to let the dressing soak in a bit. Serve and enjoy!
