Panzanella Salad

Panzanella Salad

1 small loaf good quality bread

2 large garlic cloves

2 cups cherry tomatoes

1 small bunch basil leaves

1 8 ounce tub mozzarella balls, "ciliegini", packed in water

3 tablespoons extra virgin olive oil

2 tablespoons vinegar (I like red wine or herb)

sea salt and freshly ground pepper

Prepare a grill or, if you can't grill outside, heat a grill pan on the stove. Slice the bread into 1-inch thick slices. Grill both sides until golden. Rub the grilled bread with the raw garlic. Tear the bread into bite sized chunks and place in a large serving bowl and add the cherry tomatoes.

Tear the basil leaves into the serving bowl. Drain the mozzarella balls and add them to the serving bowl.

In a small bowl, whisk together the olive oil, vinegar and lots of sea salt and freshly ground pepper. Toss everything well and serve.

The Italian Dish

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