Panzanella Salad

by Katie of:


½ loaf French bread, cut in 1 inch cubes

¼ cup olive oil

kosher salt

4 medium size vine ripened tomatoes

1 ½ cup fresh mozzarella, cut in 1 inch cubes

1 cucumber, chopped

½ red pepper, chopped

3 T. chiffonade of fresh basil

1 medium red onion, sliced thru root ends, cut in 8 wedges (leave skin and roots on)

¼ cup olive oil



1 teaspoon Dijon mustard

2 teaspoons red wine vinegar

1/4 cup extra-virgin olive oil

1 teaspoon sugar

2 T. honey

Pinch of salt and freshly ground black pepper

For Roasted Red Onions:
Toss onions with olive oil, salt and pepper. Spread onions on sheet pan and roast in a 350 degree oven for 25 minutes. Turn onions over and roast for an additional 20 to 25 minutes, or until onions are lightly browned on the outside and soft and creamy inside. Cool.When onions are cool, discard outer skin and cut off roots, allowing onion sections to fall apart into individual "petals". Combine cooked onion with any residual cooking juices in a bowl and set aside.

For Toasting Croutons: line baking sheet with foil and spread bread cubes in single layer. Drizzle generously with olive oil. Sprinkle with kosher salt. Bake at 350º for 20 minutes or until bread is golden brown and crunchy like croutons.

Dressing Instructions: Put all in bowl and whisk until well-blended.

To assemble salad – Put all ingredients in large bowl. Pour dressing over. Allow to marry for 15-30 minutes. Dressing should soak into croutons a bit. Serve within one hour.