Panzanella

Ingredients

breadcubed

3 cups

olive oil

1/4 cup

cherry tomatoeshalved

1 pint

nectarinesliced 1/2 inch thick

1

cucumbercut into 1/2 inch thick quarter rounds

1

red onionsliced 1/4 inch thick half moons

1/2

baby spring mix

10 oz

mozzarella pearls

4 oz

salt

1 tsp

red wine vinegar

1 tbsp

Method

1. 01Preheat oven to 300°F. Line a sheet pan with parchment paper.
2. 02Toss bread cubes with 1 tbsp olive oil and spread on sheet pan.
3. 03Bake until toasted, about 20 minutes.20 min
4. 04While bread toasts, halve cherry tomatoes, cut cucumber into 1/2 inch thick quarter rounds, slice nectarine 1/2 inch thick, and slice red onion into 1/4 inch thick half moons.
5. 05Cool toasted bread.
6. 06Add toasted bread to a large bowl and top with spring mix.
7. 07Top with tomatoes, nectarines, cucumbers, red onions, and mozzarella pearls.
8. 08Combine remaining 3 tbsp olive oil, vinegar, and salt in a jar with a tight-fitting lid. Shake until combined.
9. 09Dress salad and toss to coat.
10. 10Let sit at least 1 hour to allow bread to soak up dressing.1 hr

Fits

• Vegetarian
• Egg-free
• Soy-free