Panzanella Salad

Panzanella Salad

Panzanella Salad

45 minutes

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Details
  • Serving Size:   4
  • Vegetarian:   True
  • Weight Watchers:   19 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • side dish
  • lunch
  • main course
  • salad
  • main dish
  • dinner
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Ingredients
  • 3 cups french bread cubes (1/2 inch)
  • 2 cups cherry tomatoes, halved
  • ½ tsp dijon mustard
  • 1 cup english cucumber, peeled and diced
  • ½ cup extra virgin olive oil
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh basil, thinly slicedF
  • 1 small garlic clove, minced
  • ¼ tsp ground black pepper
  • 1 tsp italian seasoning
  • ½ tsp kosher salt
  • ½ cup mozzarella, cubed
  • 3 Tbsp white wine vinegar
Instructions

Preheat the oven to 375 degrees F.

Cut the bread into inch cubes.

Place them on a baking sheet.

Toss with 2 tablespoons of olive oil and then generously sprinkle with Italian herb seasoning. (I use McCormick spice grinder.)

Toss bread cubes for 15 minutes, flipping halfway through.

Place toasted bread, tomatoes, cucumber, and mozzarella in a salad bowl.

Drizzle with vinaigrette.

Sprinkle with fresh basil.

In a bowl combine garlic, mustard, and vinegar. Using an emulsion blender slowly add in olive oil. Blend until emulsion is created.

Add salt and pepper to season.

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