Panzanella Salad Recipe and Video

Oh the taste of freshness with basil,  garlic, tomato, cucumber, over a  soft inside and crunchy outside,  parmesan herb bread. You are surely in for a treat with the taste of summer in this plate...

Panzanella Salad

1 cucumber chopped in small cubes

2 large, beefsteak or vine ripe tomatoes

1 bell pepper chopped in cubes

4 cloves of  finely minced fresh garlic

6 large fresh basil leaves torn in small pieces

 1 1/2 cups Fresh white mozzarella, cubed

Dressing

3 cloves finely minced garlic

1/4  teaspoon Dijon mustard

3 tablespoons good grade balsamic vinegar preferred or use champagne vinegar

1 tablespoon white wine
1/4 cup extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

pinch cayenne pepper

1 teaspoon honey

Cut Up The Bread

1 baguette french or Italian bread, about 6-8 cups cubed

4 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

 1/4 teaspoon each garlic powder, dried, oregano, parsley, basil
1 tablespoon Parmesan cheese

Preheat oven to 400°

Cube and cut up all the vegetables into a medium size bowl, fold in the mozzarella cubes set aside.

 In a small bowl combine the wine, vinegar, mustard, pepper, honey, garlic, salt, cayenne and olive oil. Mix with a wire whisk until it is well mixed and slightly thickened. Pour over vegetable and cheese cubes in the medium bowl and refrigerate for 1 to 3 hours before serving. 

 Cut the bread into  1 inch pieces and toss into a large plastic zip lock bag. Adding  olive oil and salt, garlic powder, basil, parsley, oregano and cheese. Toss  all pieces until they are  well coated.  Place on a foil or parchment paper lined cookie sheet. Place in 430 degree oven for 6-8 minutes or until the edges of the bread are golden and crispy but not hard like croutons.  Let cool.

Add bread to a plate, scoop vegetables over the top and serve.