Ingredients
2 1/2 pounds mixed tomatoes, cut into bite-size pieces
2 teaspoons kosher salt, plus more for seasoning
10 tablespoons (150ml) extra-virgin olive oil, divided
2 medium cloves garlic, minced (about 2 teaspoons)
2 tablespoons good quality balsamic vinegar
1/2 cup (1/2 ounce) packed basil leaves, roughly torn with hands
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3/4 pound ciabatta or rustic sourdough bread, cut into 1 1/2-inch cubes (about 6 cups bread cubes) leftover bread that is a bit hard works great.
3-4 8 oz individual mozzarella rounds
5 oz mixed green salad
Instructions
- Place all ingredients EXCEPT the bread and the salad in a medium mixing bowl. Set aside for 20 minutes up to 2 hours on the counter (this lets all the juices from the tomatoes make a yummy sauce for the bread to absorb)
- Cut bread and mix into the prepared tomato mixture after it’s marinated for the right time. Mix until all is combined and let sit for an additional 10 minutes.
- Prepare the mozzarelle by cutting a hole from the center to create a small cavity in each one. You can snack on the cut out pieces or save for another time :).
- Fill the mozzarelle one by one with the panzanella salad. You may have extra salad.
- On a large serving platter cover the bottom with the salad and arrange the stuffed mozzarelle on top.
- Drizzle with a little olive oil and serve as an appetizer or main dish
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Savory
- Cuisine: Italian