Panzanella Salad

Name: Panzanella Salad
Total time: 50
Yield: 8
Ingredients: 6 cups day old Italian bread, torn into bite-size pieces; 0.33333334326744 cup olive oil; salt and pepper to taste; 3 cloves garlic, minced; 0.25 cup olive oil; 2 tablespoons balsamic vinegar; 4 medium ripe tomatoes, cut into wedges; 0.75 cup sliced red onion; 10 basil leaves, shredded; 0.5 cup pitted and halved green olives; 1 cup fresh mozzarella, cut into bite-size pieces

Recipe by veggiemom from allrecipes.com

Lunch 50 Mins.

Ingredients

8 servings

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6 cups day old Italian bread, torn into bite-size pieces
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0.33333334326744 cup olive oil
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salt and pepper to taste
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3 cloves garlic, minced
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0.25 cup olive oil
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2 tablespoons balsamic vinegar

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4 medium ripe tomatoes, cut into wedges
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0.75 cup sliced red onion
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10 basil leaves, shredded
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0.5 cup pitted and halved green olives
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1 cup fresh mozzarella, cut into bite-size pieces

Instructions

Preheat the oven to 400 degrees F (200 degrees C).
Toss bread with 1/3 cup olive oil, salt, pepper, and garlic in a large bowl; arrange on a baking sheet and toast in the preheated oven until golden, about 5 to 10 minutes. Transfer bread back into the bowl and set aside to cool slightly.
Whisk 1/4 cup of olive oil and balsamic vinegar together in a small bowl; set aside.
Add tomatoes, onion, basil, olives, and mozzarella cheese into the bowl with bread; toss with vinaigrette and let stand for 20 minutes before serving.