Panzanella is a salad made of bread. Those Italians weren't a big fan of vegetables were they? And while I think your salad should normally consist of leafy greens, having this every now and then won't hurt. A traditional panzanella salad had olives, cucumbers, and no cheese. This twist combines two of my favorite salads that aren't green. Caprese and Panzanella!
Caprese Panzanella Salad
Loaf of stale or fresh crusty bread (3 to 4 cups)
1 cup basil leaves
1 cup cherry tomatoes
1 cup bocconcini mozzarella
1/3 cup chopped onion
1/3 cup olive oil
1/3 cup red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350 degrees. Cut bread into small 1 inch cubes. Place on baking sheet and bake for 10-15 minutes, or until bread is toasted brown. Shake 2-3 times throughout toasting process.
While bread is toasting, roughly chop basil and add to a large bowl. Half cherry tomatoes and mozzarella and add to bowl, along with chopped onion.
In a small bowl combine olive oil, red wine vinegar, lemon juice, garlic, parsley, salt and pepper. Whisk to combine.
Remove bread from oven and add to bowl of basil, tomatoes, and cheese. Pour small bowl of vinaigrette over bread salad. Toss to coat and serve immediately.