Spring Picnic Essentials: Panzanella Salad

Serves: 4-6

Prep Time: 10-15 mins

This classic Tuscan bread salad called panzanella is the perfect item that combines bread, tomatoes, cheese, herbs and a light vinaigrette. You can't go wrong!

Ingredients

3 cups baguette, cut into 1-inch cubes

6 tablespoons olive oil

¾ teaspoon salt

2 lbs ripe tomatoes, cut into bite-sized pieces

6 oz fresh mozzarella, torn into bite-sized pieces

½ cup thinly sliced red onion

2 garlic cloves, grated to a paste

2 tablespoons apple cider vinegar

1 tablespoon chopped fresh oregano and thyme

½ teaspoon Dijon mustard

Salt and pepper to taste

½ cup torn fresh basil

1 tablespoon capers, drained

Directions:

1. Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until the cubes are dried out and pale golden brown, ~ 7-15 mins.

2. In a bowl, combine the grated garlic cloves, apple cider vinegar, mustard, oregano/thyme, and salt/pepper. Whisk to combine. Slowly drizzle in 4 tablespoons of olive oil. Stir in the bread cubes, tomatoes, mozzarella, fresh basil, and capers until they are coated with the dressing.

3. Let sit for 30 minutes prior to serving, enjoy!