Spring Panzanella Salad



This Spring Panzanella Salad is a vibrant and satisfying dish that celebrates the fresh flavors of spring. It combines crispy bread, ripe cherry tomatoes, cucumbers, red onions, and mozzarella cheese with a zesty vinaigrette dressing. Perfect for a light and healthy meal on a warm spring day.

Ingredients:
  • 4 cups of cubed bread preferably stale
  • 2 cups of cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1 red onion, thinly sliced
  • 1 cup of fresh basil leaves, torn
  • 1/2 cup of fresh mozzarella cheese, cubed
  • 1/4 cup of Kalamata olives, pitted and sliced
  • 1/4 cup of extra-virgin olive oil
  • 2 tablespoons of red wine vinegar
  • 1 clove of garlic, minced
  • Salt and pepper to taste

Instructions:

Preheat your oven to 375F 190C

Spread the cubed bread on a baking sheet and toast in the oven for about 10 minutes, or until they are crispy and golden brown

Set aside to cool

In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, torn basil leaves, mozzarella cheese, and Kalamata olives

In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, salt, and pepper to make the dressing

Add the toasted bread cubes to the salad mixture

Pour the dressing over the salad and toss everything together gently to coat all the ingredients

Let the salad sit for about 15 minutes to allow the flavors to meld

Serve the Spring Panzanella Salad in individual bowls, garnished with additional fresh basil leaves if desired

Enjoy your delicious and refreshing spring salad!


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