Panzanella

French bread, cut into 1-inch cubes
3 Tbs olive oil
1 cucumber, peeled, seeded and diced
1 yellow pepper, diced
4-5 large tomatoes, diced
1 small red onion, diced
1 1/2 c fresh mozzarella cheese, cut into 1/2-inch cubes
1/3 c chopped fresh basil

Vinaigrette
1/2 c EVOO
2 Tbs balsamic vinegar
2 Tbs red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
1/4 tsp kosher salt
1/8 tsp black pepper


OPTIONAL: preheat oven to 350.  Toss bread cubes with olive oil and lay in a single layer on a baking sheet.  Bake for 10 minutes, remove from oven and cool to room temperature. 

Combine everything from cucumber to basil in a large bowl.

Place vinaigrette ingredients in a mason jar with a lid and shake vigorously to combine.  Pour over vegetables and add bread cubes.  Combine gently.  Refrigerate for 15-20 minutes before serving, stirring periodically.



From Our Best Bites Cookbook