Ingredients with Measurements:
- 1 loaf of Italian bread, cut into bite-sized pieces
- 2 cups of cherry tomatoes, halved
- 1 cup of fresh mozzarella, cubed
- 1/2 cup of fresh basil leaves, chopped
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of olive oil
- 2 tablespoons of balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Spread the bread pieces on a baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat.
3. Bake the bread for 10-15 minutes, or until golden brown and crispy.
4. In a large mixing bowl, combine the cherry tomatoes, mozzarella, basil, and red onion.
5. Add the toasted bread to the bowl and toss to combine.
6. In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper to taste.
7. Pour the dressing over the salad and toss to coat.
8. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 365
- Fat: 20g
- Carbohydrates: 32g
- Protein: 14g
Substitutions for ingredients:
- You can use any type of bread for this recipe, but Italian bread works best.
- You can use any type of tomato, but cherry tomatoes are recommended.
- You can use any type of cheese, but fresh mozzarella is recommended.
- You can use any type of vinegar, but balsamic vinegar is recommended.
Variations:
- You can add grilled chicken or shrimp to make this a more substantial meal.
- You can add other vegetables, such as cucumber or bell pepper.
- You can add olives or capers for a briny flavor.
Tips and tricks:
- Make sure to use day-old bread for the best texture.
- You can make the salad ahead of time, but wait to add the dressing until just before serving.
- If you don't have fresh basil, you can use dried basil instead.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the salad in a baking dish and bake at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the salad in a large bowl or on a platter.
- Garnish with extra basil leaves or a drizzle of balsamic glaze.
Garnishes:
- Fresh basil leaves
- Balsamic glaze
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
Troubleshooting advice:
- If the bread is too soft, try toasting it for a few more minutes in the oven.
Food safety advice:
- Make sure to store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Panzanella is a traditional Italian bread salad that originated in Tuscany.
Flavor profiles:
- This salad is fresh, bright, and tangy.
Serving suggestions:
- Serve this salad as a side dish or a light lunch.
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Region: Italian