Panzanella Salad

You can never have too many Mediterranean recipes, so give Panzanella Salad a try. This lacto ovo vegetarian recipe serves 4 and costs $3.1 per serving. One portion of this dish contains about 23g of protein, 20g of fat, and a total of 657 calories. This recipe from Pick Fresh Foods requires basil, seasoning, extra virgin olive oil, and cucumber. This recipe is liked by 1 foodies and cooks. It works well as a main course. From preparation to the plate, this recipe takes roughly 45 minutes. Takin

Ingredients

• 3 cups bread cubes
• 2 cups cherry tomatoes
• 0.5 tsp dijon mustard
• 1 cup cucumber
• 0.5 cup extra virgin olive oil
• 2 tbsp extra virgin olive oil
• 2 tbsp basil
• 1 small garlic clove
• 0.25 tsp ground pepper
• 1 tsp seasoning
• 0.5 tsp kosher salt
• 0.5 cup mozzarella
• 3 Tbsp white wine vinegar

Instructions

1. Preheat the oven to 375 degrees F. 2. Cut the bread into inch cubes. 3. Place them on a baking sheet. 4. Toss with 2 tablespoons of olive oil and then generously sprinkle with Italian herb seasoning. (I use McCormick spice grinder.) 5. Toss bread cubes for 15 minutes, flipping halfway through. 6. Place toasted bread, tomatoes, cucumber, and mozzarella in a salad bowl. 7. Drizzle with vinaigrette. 8. Sprinkle with fresh basil. 9. In a bowl combine garlic, mustard, and vinegar. Using an emulsion blender slowly add in olive oil. Blend until emulsion is created. 10. Add salt and pepper to season.