~Tasty Tuesday~

Panzanella.  The classic Italian bread salad.  Wait?  A salad that is a carbohydrate?!?!?  Sign.me.up!

Panzanella
6 Cups day old Italian Bread, cut or torn in bite size pieces
1/3 Cup Olive Oil
3 Cloves Garlic, minced
Salt & Pepper to taste

Toss together olive oil, garlic, s/p & bread.  Spread out on a baking sheet & toast 5-10 minutes in a 400* oven.  (Set aside & allow to cool slightly.)

1/4 Cup Olive Oil
2 Tbs Balsamic Vinegar

Whisk together.

4 Medium Tomatoes, cut in wedges
3/4 Cup Red Onion, sliced
10 Basil leaves, torn
1/2 Cup Green Olives, halved
1 Cup Fresh Mozzarella, cut into bite sized pieces

Toss the toasted bread together with the tomatoes, onion, basil, olives and cheese.  Dress the salad with the balsamic vinaigrette & allow 20 minutes before serving.

This is bruschetta in a bowl.  It is all the classic Italian flavors in one place.  The saltiness from the olives is the perfect balance to the creamy mozzarella.  Yum!  Yum!  Yum!!

Enjoy!
Rachel