Panzanella Salad

Over the past weekend I was invited to a BBQ. But I was also asked to bring a side dish. Not wanting to make my regular, I decided to branch out and try something new, something different, something I've never made before. And while flipping through some recipes on my computer and online I came across this recipe. I though, hum, well, I don't have a majority of the ingredients, and I don't have time to go to the store (cause I've very last minute like that), I wonder if mom has stuff I could use. And of course, cause mom's always save the day, she did. So to work I went. I chopped and diced and minced and toasted and whisked. And voila, Panzanella Salad (aka Bruschetta in a Bowl)!

Ingredients:

6 cups of day old Italian Bread, ripped or cut into bite size pieces
1/3 cup Olive Oil
Salt and pepper to taste
3 cloves garlic, minced
1/4 cup Olive Oil
2 tbs. balsamic vinegar
4 medium ripe tomatoes, cut into wedges
3/4 cup red sliced onion
10 basil leaves, shredded
1 cup fresh mozzarella, cut into bite size pieces

Preheat oven to 400 degree F.

(toasted bread chunks, basically croutons!)

In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in preheated oven until golden, about 5 minutes. Allow to cool slightly.

While bread is in the oven, whisk together 1/4 cup olive oil and balsamic vinegar. Gently toss together the bread, tomato, onion, basil and cheese. Toss with the vinegarette and let stand 20 minutes before serving.

Panzanella Salad
Serves 8

Ingredients:
6 cups of day old Italian Bread, ripped or cut into bite size pieces
1/3 cup Olive Oil
salt and pepper to taste
3 cloves garlic, minced
1/4 cup Olive Oil
2 tbs. balsamic vinegar
4 medium ripe tomatoes, cut into wedges
3/4 cup red sliced onion
10 basil leaves, shredded
1 cup fresh mozzarella, cut into bite size pieces

1. Preheat oven to 400 degree F.
2. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in preheated oven until golden, about 5 minutes. Allow to cool slightly.
3. While bread is in the oven, whisk together 1/4 cup olive oil and balsamic vinegar. Gently toss together the bread, tomato, onion, basil and cheese. Toss with the vinegarette and let stand 20 minutes before serving.

*Good way to use leftover garlic bread.
*Didn't have mozzarella cheese on had, monterey jack worked just fine as a substitute.