Panzanella

Prep Time 15

Cook Time 10

Marinate 20

Servings servings

Calories 352kcal

4 Ciabatta rolls cut into 1 inch cubes
2 tbsp Extra-virgin olive oil
¼ tsp Kosher salt
2 cups Grape tomatoes halved (yellow and red if available)
3/4 Cucumber thinly sliced into rounds
1/2 cup Banana peppers sliced
12 oz Hard Salami cut into strips
1 cup Green olives halved
1/4 Red onion thinly sliced
8 oz Fresh mozzarella (small mozzarella balls or a larger ball cut into bite-sized pieces)
3 tbsp Fresh basil chopped

To make the croutons: Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper for easy clean-up.
Cut the bread into 1-inch cubes and place them on the baking sheet. Drizzle the cubes with the olive oil, sprinkle them with the salt, and toss until thoroughly combined. Bake until deeply golden, about 7 to 10 minutes.
For the vinaigrette: In a bowl, combine the olive oil, vinegar, oregano, garlic, and salt and pepper. Whisk until combined. Place the in the refrigerator.
Combine the tomatoes, cucumber, banana peppers, croutons, salami, olives, onion, and mozzarella in a bowl. Toss well with the dressing.
Sprinkle the basil on top, followed by a light sprinkling of salt and pepper to taste. Ideally, let everything marinate for 20 minutes before serving.