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Mozzarella Tomato Panzanella Salad




Source of Recipe


Internet


List of Ingredients




1 loaf day old crusty Italian break
2 garlic cloves, cut in half
5-6 medium very ripe tomatoes, coarsely chopped and juice
1cup fresh mozzarella, diced
1/2 cup Fontina cheese, diced
Salt and pepper to taste
1/2 small red onion, thinly sliced
1 large cucumber, peeled, seeded and coarsely copped
1/2 cup loosely packed Italian parsley, finely chopped or 2 tablespoons dried parsley
1 cup packed fresh basil leaves, coarsely chopped
1/3 cup Italian salad dressing
6 cups mixed greens, washed and torn

Place sliced bread on cookie sheet. Bake in 300 degree oven for 5 to10 minutes per side to dry bread out, but not to brown. Rub split garlic cloves over both sides of bread and inside a large serving dish. Cut or tear bread into large bite-sized pieces. Add tomatoes and juice. Sprinkle with half of each fresh mozzarella and Fontina cheeses. Season with salt and pepper. Add red onion and cucumber. Sprinkle with remaining mozzarella and Fontina. Season with salt and pepper. Add parsley and basil. Drizzle Italian dressing over salad. Top with greens and cover. Do not refrigerate, but place in a cool spot for 1 hour to develop flavors. Toss well just before serving.


Recipe