Summer Panzanella - Tomatoes for Cucumbers

Panzanella is a Tuscan salad made of bread and tomatoes and is one of my favorite summertime meals. The main ingredient is toasted bread and beyond that the possibilities are endless. I love using fresh tomatoes, basil, and mozzarella in this salad. The version I am sharing today adds a few more fresh ingredients including sweet bell peppers and peppery arugula.

Summer Panzanella

Ingredients:

1 ciabatta loaf, cut into 1-inch cubes
1 pint grape tomatoes, halved
1 bell pepper, large diced (I used yellow)
1/2 red onion, thinly sliced
1/2 pound fresh mozzarella, cut into 1/2-inch cubes
1 cup arugula
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
Salt and pepper, to taste

Directions:

Cut bread into 1-inch cubes and drizzle with olive oil. Place under broiler for about 5-7 minutes or until toasted.
Whisk together vinegar and olive oil. Season with salt and pepper. Set aside.
In a large bowl, toss together toasted bread, tomatoes, bell pepper, onion, mozzarella, and arugula. Pour vinaigrette over salad and mix together. Season with salt and pepper.

Enjoy!

Have you ever made a panzanella? What are some of your favorite summer salads?

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