Panzanella Salad - Dash Magazine ( from Gourmet)

By amaliana

Cook's Note: This salad can be made 3 hours ahead and chilled.

Ingredients

• 1 stale baguette ( about 18 inches long), cut into bite-size cubes
• 1/3 cup plus 2Tbsp e tra- virgin olive oil
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 garlic clove
• 3 Tbsp balsamic vinegar
• 3 Tbsp drained capers, chopped
• 1 1/2 lb tomatoes, cut into 1-inch pieces
• 1 small red onion, thinly sliced
• 1 lb fresh mozzarella, cut into 1- inch chunks
• 1/2 cup chopped basil

Details

Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

1. Preheat oven to 375F.
2. Toss bread cubes with 2 Tbsp oil, 1/4 tsp salt, and pepper on a large sheet pan ;
Spread into one layer. Bake, stirring once, or 12-15 minutes or unil golden.
3. Mince garlic and 1/2 tsp salt into a paste. Transfer to a large bowl and whisk in vinegar, capers, and 1/3 cup oil.
4. Add croutons, tomatoes, onion, mozzarella, and basil; toss. Let sit 30 minutes before serving.