Panzanella

PANZANELLA

Panzanella is a traditional Tuscan salad made with cubes of toasted bread, fresh vegetables, and a simple vinaigrette. It is a simple recipe that makes a perfect side dish for any summertime meal. And the addition of canned cannellini beans also allows this salad to double as a delicious vegetarian entrée.

Serves 6 to 8

1	small loaf country bread, cut into 1-inch cubes
½	cup, plus 2 tablespoons extra-virgin olive oil
	Kosher salt and freshly ground black pepper
1	pint cherry tomatoes, halved
1	English cucumber, halved and thinly sliced
¼	red onion, peeled and thinly sliced
½	cup Kalamata olives, pitted
¼	cup fresh basil leaves, torn
1	can (15 ounces) cannellini beans, drained and rinsed (optional)
4	ounces Halloumi or fresh Mozzarella, cut into ½-inch cubes
½	cup freshly grated Parmesan cheese
3	tablespoons red wine vinegar
1	clove garlic, peeled and finely minced

Preheat the broiler and move the oven rack so it sets approximately 4 inches from the heat. On a baking sheet, drizzle the cubes of bread with 2 tablespoons of the olive oil. Season to taste with salt and black pepper. Toss together, and then spread the bread out into a single layer. Toast the bread under the preheated broiler until golden brown and slightly charred along the edges, 1 to 2 minutes. Remove from the oven and set aside to cool.

Transfer the toasted bread cubes to a large mixing bowl. Add the tomatoes, cucumber, red onion, olives, basil leaves, cannellini beans, and cheeses. Toss the mixture together until well combined.

In a small mixing bowl, whisk the remaining ½ cup of olive oil with the red wine vinegar and garlic. Season the vinaigrette to taste with salt and black pepper. Dress the salad with the vinaigrette (you may not use it all), and toss once again. Serve the Panzanella at room temperature or refrigerate for up to 1 day.