I love bread and I know I can eat an entire loaf of french bread all by myself but that’s going to be carb overload and I’d probably go into carb-coma. Besides, if I finish the entire loaf of bread, I won’t have any left to make this gorgeous Panzanella Salad. This recipe calls for stale bread so it’s a perfect way to use that day old bread. It absorbs all that fruity olive oil and sweet balsamic vinegar.
I cut the bread into bite size pieces before pan frying them with extra virgin olive oil and butter to give it it a fruity buttery flavor. I fry the bread on a skillet because it gives the bread a nice crispy texture and I can control how crispy I want them to be. You can also crisp the bread in the oven by brushing the bread with olive oil and melted butter. For the cheese I saw these tiny pearl Mozzarella balls and I couldn’t resist how cute and tiny they were so they came home with me. I added the capers for it’s saltiness and it balances the sweetness of the tomatoes. I’m addicted to this salad.
If you attempting my Panzanella Salad with Bread Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
6 cup of french bread, 1 inch cubes 3 tbs of of olive oil 1 tbs of unsalted butter 2 garlic cloves, minced 10.5 oz of cherry tomatoes (halves) – my favorite brand is Cherubs but use any other brand you desire 8 oz of fresh pearl Mozzarella balls 1 bunch of fresh basil, chiffonade 2 tbs of capers 1/4 cup of extra virgin olive oil 2 tbs of balsamic vinegar salt and pepper to taste Try out our Panzanella Salad (Bread Salad) Recipe and post your results below in the comments…How to make a Panzanella Salad (Bread Salad)
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