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Summertime Panzanella Salad

Summertime Tomato Panzanella (Italian Bread Salad)

Monica
You're going to dig this salad.  The one thing I really like to do is toast up  my bread cubes to ensure that even once they have absorbed the dressing and tomato juice, they are  still mostly crunchy.  This is another great mix and match dish that will allow you to make it your own if you choose...you'll get some great options in the recipe.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Italian
Servings 8 servings

Ingredients
  

  • 6-8 cups Sourdough bread cut into 1 inch cubes (or substitute with Foccacia bread, Olive Bread or your favorite crusty Italian bread)
  • Olive oil good quality for drizzling over the bread
  • Kosher salt
  • 4 cups tomatoes diced into 1 inch pieces
  • 1/4 cup chopped basil or chives or parsley or any combination thereof!
  • 1 cup artichoke hearts I prefer those in oil quartered
  • 1/4 cup pitted Kalamata olives halved (or green olives)
  • 1/4 cup red onion thinly sliced (soak in ice water for 15 minutes if worried they will be too strong)
  • 1/3 cup fresh small mozzarella balls either plain or marinated, halved (also known as Cileigine) or try Feta cheese for extra tang
  • 1 cup arugula adds great peppery flavor, so add more if you love arugula
  • 3 slices bacon cooked and crumbled

Dressing:

  • 2 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 1/2 teaspoon Dijon mustard
  • 1 garlic clove minced
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 375 degree.
  • Drizzle 2-4 tablespoons good olive oil around the inside of a large bowl, swirling bowl to coat.
  • Place bread cubes in bowl and toss to coat bread.
  • Sprinkle bread cubes lightly with Kosher salt to taste and toss once more.
  • Spread onto a metal baking sheet and bake for 15 minutes, flipping once half way through to crisp evenly.
  • Once nicely toasted, remove bread from oven and set aside.
  • In same large bowl you used for the bread, combine tomatoes, basil , artichoke hearts, olives, red onion and mozzarella.
  • To make the dressing, combine red wine vinegar, garlic and Dijon mustard in a bowl.
  • Whisk to combine, then slowly drizzle olive oil in, whisking to incorporate.
  • Add salt and pepper to taste and whisk again before adding dressing to the bowl with the other ingredients. (You may not want to use all of the dressing, so add half, toss and add more if desired.)
  • Mix gently to combine.
  • Add bread and arugula and toss to combine, making sure that bread cubes become moistened.
  • Let salad sit 10-20 minutes so that the bread can absorb the dressing and juices.
  • Sprinkle with bacon crumbles and season with salt and pepper before serving.
  • Enjoy!