Panzanella or panmolle is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy.

As a quintessential summer salad, panzanella works well with other popular foods of the season. Serve it alongside sweet slices of melon wrapped in prosciutto, raw ribbons of summer squash dressed with olive, lemon juice, and fresh herbs, barbecued chicken, steak, or a whole grilled fish.

Ingredients:

Bread cut into 1-inch cubes 

2 Tbsp extra virgin olive oil

1/8 tsp sea salt

2 – 3 ripe tomatoes, cut into small wedges or bite-sized pieces

8 oz fresh mozzarella

1/2 medium red onion, thinly sliced

1/2 cup basil leaves, coarsely chopped, plus more to garnish

For the Vinaigrette Dressing:

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

2 garlic cloves, grated

1/2 tsp  salt or to taste

1/8 tsp black pepper

Directions:

Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt.
Bake until toasted then set aside to cool.

Edges should be golden brown and crisp and the centers should be fully dried through.

In a small bowl, combine vinaigrette dressing ingredients and whisk to combine. Set it aside for the flavors to meld while you prepare the rest of your salad ingredients. 

Place remaining Panzanella salad ingredients into the same mixing bowl you used for the bread. Add the cooled bread. About 10-15 minutes before serving, drizzle on the dressing, adding it to taste.
Toss the salad gently to combine.