Panzanella Salad

Cut the ripe tomatoes into bite-sized pieces, keeping them chunky.

Cut the cucumbers into diamond shapes or slices, depending on preference.

Slice the sourdough bread into chunky pieces and drizzle both sides with olive oil and pepper.

Toast the bread on both sides until lightly charred on the edges, ensuring it remains chewy in the middle.

Rub a cut garlic clove over the toasted bread for flavor.

Tear the toasted bread into large pieces to create hand-torn croutons.

Prepare the plate by layering the tomatoes and cucumbers without tossing them together.

Drizzle a good amount of olive oil over the vegetables on the plate.

Season the vegetables with salt and pepper, and add a drizzle of balsamic vinegar.

Layer fresh herbs over the vegetables for added flavor.

Slice the fresh mozzarella and add it to the plate, arranging it rustic-style.

Add a couple of pieces of the hand-torn bread to the plate.

Finish with more Italian seasoning and torn basil on top.

Equipment Needed

Dietary

Allergens