“Mouthwatering Italian Tomato Panzanella Salad – A Fresh and Satisfying Lunch Dish for Six”

Allergens

Gluten, Dairy

Ingredients

• 6 cups cubed day
• old crusty bread (gluten
• free if needed)
• 4 cups ripe cherry tomatoes, halved
• 2 cups fresh basil leaves, packed
• 1 cup diced mozzarella cheese (use dairy
• free alternatives if needed)
• 1/2 cup balsamic vinegar
• 1/3 cup olive oil
• 1 clove garlic, minced or grated
• Salt and pepper, to taste

Instructions

1. Place the cubed bread on a baking sheet and toast in a preheated oven at 400°F (200°C) for about 8 minutes or until golden brown. Remove from the oven and set aside to cool slightly.
2. In a large salad bowl, combine the halved cherry tomatoes, fresh basil leaves, and diced mozzarella cheese.
3. In a separate small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, salt, and pepper to taste. Pour the dressing over the salad ingredients and toss well to combine.
4. Add the slightly cooled, toasted bread cubes to the salad and gently mix until everything is evenly coated with the dressing.
5. Allow the salad to sit for about 20 minutes to let the flavors meld together before serving. Enjoy your delicious Italian Tomato Panzanella Salad!

Chef’s Insight

Use a mix of red and yellow cherry tomatoes for a vibrant contrast in color and flavor. - Don't skip toasting the bread; it adds a delightful crunch and depth of flavor to the salad.

Notes

For a vegan version, use dairy-free mozzarella or substitute with a dairy-free alternative. - You can also add additional ingredients like olives, cucumber, or even grilled chicken to make it more filling.