Panzanella with Mozzarella Cheese

Name: Panzanella with Mozzarella Cheese
Yield: 1 serving
Cuisine: American
Ingredients: 4 slice Stale leftover baguette; 4 pieces Buffalo mozzarella cheese; 4 + 2 tablespoons Extra virgin olive oil; 1 + 1/2 tablespoons White wine vinegar; 1 tbsp Balsamic vinegar; 8 Cherry tomatoes; 1/2 Cucumber; 1/4 Onion; 1 Salt, pepper, lemon juice, Italian parsley

cookpad.japan @cookpad_jp

This is a local dish from Tuscany.

In Italy, when the bread goes stale they soak it in water to soften it, but I like to soak it in oil and vinegar to leave some of the texture in tact.
Doing it that way also adds volume to the dish which makes it perfect for lunch on your day off or a light dinner. Recipe by Koube Iitariaya

This is a local dish from Tuscany.

cookpad.japan @cookpad_jp

This is a local dish from Tuscany.

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Ingredients

1 serving

4 sliceStale leftover baguette
4pieces Buffalo mozzarella cheese
4+ 2 tablespoons Extra virgin olive oil
1+ 1/2 tablespoons White wine vinegar
1 tbspBalsamic vinegar
8Cherry tomatoes
1/2Cucumber
1/4Onion
1Salt, pepper, lemon juice, Italian parsley

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Steps

1

Cut the bread into pieces and place in a bowl. Sprinkle with salt and pepper and and add 1/2 tablespoon of wine vinegar and 2 tablespoons extra virgin olive oil. Combine well.
2

Cut the cherry tomatoes and mozzarella in half. Slice the onion and chop the cucumber. Finely chop the parsley and place everything into a separate bowl.
3

Season the vegetables with salt and pepper. Add the white wine vinegar, extra virgin olive oil, and balsamic vinegar, mixing well with each addition.
4

Add the baguette pieces from the other bowl and mix well. Arrange on a dish and add a spritz of lemon juice to finish.