Perfect panzanella salad

You can use so many ingredients in this salad, depending on what you have on hand. You need toasted pieces of bread, vegetables, dressing and whatever your heart desires. I’ve done fresh mozzarella, chicken pieces, steak bites, prosciutto- just to name a few- perfect every time.

Emily Reiter @notsoablemama

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Ingredients

4 ppl

1 boxgrape or cherry tomatoes, approximately 1lb halved
1finely sliced shallot
2 tbspgood apple cider vinegar, I like Bragg
1 tbsphoney
2garlic cloves microplaned
1 cupdiced cucumber- Persian preferably
1/2 (1 container)Fresh mozzarella- small balls
1French baguette diced
Fresh basil
1/4 cmayo
2 handfulsleafy greens- I like lettuce or spinach but anything works

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Steps

1

Preheat oven to 450
In a bowl, combine tomatoes, cucumber shallots, garlic, 1/2 tbsp vinegar, oil and salt and pepper. Mix and set aside
2

Arrange your cut bread onto a sheet pan in a single layer. Toss with olive oil, salt and pepper. Put into your hot oven and cook for 7 min. If you want crispier bread, add 2 min.
3

In a small bowl combine mayo, the rest of the vinegar, honey and a heavy pour of oil. Mix well
4

Once bread is done, add it to your bowl of veggies along with your dressing and cheese and mix until thoroughly combined.
Add basil and leafy greens too