Panzanella is an Italian bread and tomato salad that might just be the perfect summer salad! It’s great for using up a bounty of fresh tomatoes, herbs and just about any other type of vegetable you have on hand whether it be from your garden or friendly neighborhood farm market.
This one combines corn, bacon and mozzarella cubes with toasted Italian bread. There’s a trio of yellow, red and dark red grape tomatoes plus lots of fresh thyme leaves. It’s simply dressed in extra-virgin olive oil, white wine vinegar and a squeeze of fresh lemon. You can use a different vinegar – red wine or even balsamic if you like.
This type of salad is best eaten shortly after making. By the next day the bread may be too soggy. Feel free to throw in more vegetables! String beans, avocado, cucumber, bell pepper, zucchini…whatever your little heart desires. With salads like this there is no right or wrong.
A rustic bread and tomato salad with corn, bacon and mozzarella.
- Preheat oven to 400 degrees F. Lightly grease a baking sheet with olive oil.
- Tear the bread apart into bite size pieces or cut into large cubes - you should have about 2 cups. Spread out on baking sheet and bake until lightly toasted about 8 - 10 minutes. Remove and let cool.
- Add the tomatoes, mozzarella, corn, bacon and bread to a large mixing bowl. Drizzle the oil, vinegar and lemon over top and toss well. Season to taste with salt, pepper and red pepper flakes if desired. Refrigerate 1/2 to 1 hour, tossing again halfway through.
- To serve toss well and season again to taste if needed. Best if eaten when freshly made!
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