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When it comes to vibrant and refreshing salads, few can rival the classic Italian Panzanella. Originating from the picturesque region of Tuscany, this traditional dish is a delightful celebration of fresh produce and rustic ingredients. Panzanella's roots can be traced back to peasant cooking, where it was created as a clever way to utilize leftover stale bread. This charming salad has evolved over the years, becoming a beloved staple in Italian cuisine and a favorite among food lovers around the world.

Tomato Mozzarella Panzanella Salad

Discover the charm of Italian cuisine with this delightful Tomato Mozzarella Panzanella Salad. Originating from Tuscany, this vibrant dish features fresh tomatoes, creamy mozzarella, and fragrant basil combined with rustic stale bread. Perfect for summer gatherings, the salad showcases the beauty of simple ingredients while minimizing waste. With endless variations and a focus on fresh produce, explore how to create a culinary masterpiece that celebrates the essence of seasonal flavors. Enjoy a taste of Italy at your next meal!
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Ingredients
  

4 cups of stale Italian bread, cut into 1-inch cubes

2 cups ripe cherry tomatoes, halved (use a mix of colors for a vibrant dish)

1 cup fresh mozzarella balls (bocconcini), halved

1 small red onion, thinly sliced

1 cucumber, diced

1 cup fresh basil leaves, torn

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon red wine vinegar

Salt and freshly ground black pepper to taste

Instructions
 

Toast the Bread: Preheat your oven to 375°F (190°C). Spread the bread cubes evenly on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat and bake for about 10-15 minutes or until the bread is golden and crispy. Set aside to cool.

    Prepare the Vegetables: In a large bowl, combine the halved cherry tomatoes, sliced red onion, diced cucumber, and torn basil leaves. This creates a colorful base for your salad.

      Add Cheese: Gently fold in the mozzarella balls, ensuring they don’t break apart too much.

        Make the Dressing: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, red wine vinegar, salt, and pepper until emulsified.

          Combine: Add the toasted bread cubes to the vegetable mixture. Drizzle the dressing over the salad and toss gently to combine all ingredients, ensuring the bread absorbs the dressing.

            Marinate: Allow the salad to sit for at least 15-30 minutes at room temperature before serving. This will let the flavors meld and the bread soak up some of the juices.

              Serve: Toss the salad lightly again before serving for an even distribution of flavors. Enjoy your refreshing Tomato Mozzarella Panzanella Salad!

                Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4-6