hardcase

Panzanella Salad

6
servings

1 loaf french bread, 1 to 2 days old , cut into 1 inch cubes
1/2 cup of halved cherry tomatoes
1 cup mozzarella cheese, cut into small chunks
1/2 cup fresh basil, finely cut
1/2 cup green olives pitted and halved(can use capers instead)
3 garlic cloves, minced
1/2 cup sliced red onions
1/2 cup olive oil (extra virgin)
5 tablespoons vinegar( balsamic or red wine)
1 teaspoon salt (to taste)
1 teaspoon black pepper, fresh ground
6 slices cooked bacon, crumbled



1.Put bread, mozzarella, basil, olives, onions and garlic with the tomatoes in the bowl. Sprinkle with salt and pepper, gently toss to combine.
2.Beat the vinegar into the olive oil. Add water until you have two cups of liquid.
3.Pour the liquid over the bread salad. At this stage it should look pretty wet. Add a little more water if it doesn't.
4.Toss gently, cover the bowl with a towel, and set aside for an hour.
5.Top with crumbled bacon and serve immediately.
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