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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