Tomato-Mozzarella Bread Salad

Name: Tomato-Mozzarella Bread Salad
Total time: 25 min
Yield: 2 servings
Cuisine: italian
Ingredients: 6 ounces day-old Tuscan bread (or equivalent); 1 pound ripe field tomatoes; 3 ounces red onion (about 1/2 cup); 5 ounces unsalted, fresh mozzarella; 16 oil-cured olives; 15 large basil leaves; 2 tablespoons olive oil; 3 tablespoons white-wine vinegar; 1/8 teaspoon salt; Freshly ground black pepper to taste

By Marian Burros

Total Time: 25 minutes
Rating: 4(23)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; A Panzanella for Nontraditionalists

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Ingredients

Yield:2 servings

6ounces day-old Tuscan bread (or equivalent)
1pound ripe field tomatoes
3ounces red onion (about ½ cup)
5ounces unsalted, fresh mozzarella
16oil-cured olives
15large basil leaves
2tablespoons olive oil
3tablespoons white-wine vinegar
⅛teaspoon salt
Freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Soak the bread quickly in a bowl of cold water, just enough to moisten it. Squeeze it to remove excess moisture.
Step 2
Wash, trim and chop tomatoes into chunks. Place in a large serving bowl.
Step 3
Cut the red onion into matchstick lengths; add to bowl.
Step 4
Cut mozzarella into small cubes and add to bowl.
Step 5
Pit olives and add to bowl.
Step 6
Wash, dry and cut basil into strips and add to bowl.
Step 7
Break bread into bite-size pieces and add to bowl.
Step 8
Sprinkle with oil and vinegar; season with salt and pepper, and mix thoroughly.