This summer-y side dish is perfect for feeding a crowd.
Marguerite Henderson shares how to make Italian Bread Salad.
Heirloom Tomatoes and Mozzarella Panzanella
1 pound miniature heirloom tomatoes, halved OR 1 pound colorful heirloom tomatoes, cubed
1 cup cilegene mozzarella balls (about size of an olive, halved)
1 cup fresh basil leaves, cut chiffonade (thin strips)
1 teaspoon kosher salt
3 cloves garlic, minced
½ teaspoon ground black pepper
1 loaf local ciabatta or crusty French bread sliced 1” thick, brushed lightly with olive oil, then grilled until just golden, cut into 1” cubes
1/2 red onion, thinly sliced
¼ cup red wine vinegar
½ cup olive oil
Any of these additional items can be added to salad for a more complex dish:
1 pound large grilled shrimp, tails removed
¼ lb. sliced salami, thinly sliced and cut into thin strips
2 grilled chicken breasts, thinly sliced into strips
1 zucchini, diced
1 red, orange or golden bell pepper, diced
¼ cup chopped kalamata olives
In a bowl, toss all the ingredients. Refrigerate for at least 1 hour before serving.