This is definitely the year for garden tomatoes, and I’m still trying to use them all. Since we love Caprese Salad and Panzanella (bread) Salad, I decided to combine them. This is a scrumptious dish and one that I have to keep myself from eating the whole thing.
Panzanella Caprese Salad
Ingredients
- 1 clove garlic, cut in half
- 2-3 cups fresh tomatoes, cut into bite-size pieces
- 1/2 large onion, cut into thin half-moon slices
- 1/2 lb mozzarella cheese cut into small cubes
- 1/2 cup black olives, cut in half
- Fresh basil, torn in pieces
- Salt and coarse ground pepper
- Hot pepper flakes (optional)
- 1/4 cup extra virgin olive oil
- 2 slices artisan bread, toasted and rubbed with the cut side of a clove of garlic, then cut into large cubes
Instructions
- Rub the inside of a large salad bowl with the cut side of the garlic.
- Combine all ingredients except the bread.
- Toss the bread with the rest of the ingredients.
- Place in fridge for 1/2 hour before serving to let flavors combine.