Panzanella Salad YUM!

I received an entire loaf of bread this week in my produce box. I will admit when I ripped a piece off.. I was less than impressed. BUT the last time I went home Mama Shute made this amazing bread salad- so I figured I would try my hand at it. Apparently the key to a good panzanella salad is fresh basil. Opps. I have nada. Oh well I'm making this anyways- when the craving calls you must give in!

Panzanella salad is popular in the summer time and is a super rustic dish. It always includes chucks of soaked bread and tomatoes and also sometimes onions, basil and is dressed with a olive oil and vinegar combo. My version will not include basil, but will include the other ingredients plus green olives, green peppercorns, garlic, mozzarella and peppers. YUM! But not so much on the healthy. (LIVE a LITTLE)

Here is the offending loaf of bread that inspired this dish. This was "fresh"- you CAN use day old bread- but why wait when you can toast? 

Everyone LOVES toasty bread and I am no exception.

Slice with a bread knife and set under the broiler until brown. WATCH these they do cook fast and a few of mine got roasty toasty before I knew it.

Slice your bread. Add to a bowl- pick a bigger bowl than you think you'll need because it'll get full fast. 

Also. Do NOT make this dish right after you've cleaned your kitchen because good lord the crumbs get. everywhere. I could hear the crunching under my shoes- GAG!

Look how GORGEOUS my heirloom tomatoes are! So juicy and so perfect. I only needed to use 4 of these bad boys.

How pretty! Slice these into similar sized chunks as your bread pieces and add to your bowl.

Chop up peppers to add to the mix as well. I did one JUMBO green and some small purple. Yes I am still trying to use up these guys so I am adding them into whatever I can.

Next, go ahead and get your red onion and mozzarella ready. I used half of each.

This is a pre picture with many of the ingredients added to the bowl. I tossed as I went. At this step I added some fresh cracked pepper and kosher salt to the mix to go ahead and start getting the flavors going.

I felt like it still needed some zip- so I added about a half a container of sliced green olives 

 

I also had a major flub at the grocery store and didn't buy capers, instead I got these little guys. Please try to excuse my horrible chipped manicure. We JUST got back from the beach and the sand did a number to my fingers and toes. These guys add some zip and spice to the dish- holy cow go easy with these. Capers should just add an element of salt but these guys pack a punch.

I started to get lazy with the chopping so I used my grater for the half a red onion. I think it worked better and got the flavor all over the dish.

Here is the chunked up cheese!

And here are all mixed up!

Last but not least make your vinaigrette. I did 1/4 c GOOD EVOO and 1/8 c. red wine vinegar with 1 tbsp Dijon mustard and poured it over the top. 

I did a final mix and what you see is what you get. These pictures do not do the dish justice- but remember this is a RUSTIC dish. RUSTIC=UGLY but DELICIOUS. 

WTC tried it too even though he is NOT a tomato fan. He said he liked the flavors a lot. If I am being honest I will probably be the one who demolishes this in the house hold. I don't think WTC would come home from a long day and be like Man oh MAN. I could use a hearty bowl of panzanella salad! But hey- stranger things have happened!
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