Servings: 6 people as a side salad For the Tomato Panzanella Salad: 6 oz crusty bread, (1/2 loaf) cut into 1-inch cubes (6 cups) 2 Tbsp extra virgin olive oil 1/8 tsp sea salt 2 lbs ripe tomatoes, cut into small wedges or bite-sized pieces 8 oz fresh mozzarella, halved mozzarella pearls 1/2 medium red onion, thinly sliced 1/2 cup basil leaves, (about 22 leaves), coarsely chopped, plus more to garnish For the Vinaigrette Dressing: 1/2 cup extra virgin olive oil 1/4 cup red wine vinegar 2 garlic cloves, grated 1/2 tsp salt, or to taste 1/8 tsp black pepper
Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Bake for 9-12 minutes until toasted then set aside to cool.
Edges should be golden brown and crisp and the centers should be fully dried through.
In a small bowl, combine vinaigrette dressing ingredients and whisk to combine. Set it aside for the flavors to meld while you prepare the rest of your salad ingredients.
Place remaining Panzanella salad ingredients into the same mixing bowl you used for the bread. Add the cooled bread.
About 10-15 minutes before serving, drizzle on the dressing, adding it to taste. Toss the salad gently to combine.