California Panzanella Salad

Alyssa
This summer salad brings the flavors of a caprese salad and freshly toasted sourdough bread together for a taste that is unforgettable and enviable of all other salads. Fresh veggies from the garden take it over the top.
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Prep Time 10 mins
Cook Time 2 mins
Course Side Dish
Cuisine Italian
Servings 8

Ingredients
  

  • 2 cups cucumber sliced
  • 2 cups cherry or heirloom tomatoes sliced
  • 1 cup arugula
  • 1/2 cup red onion sliced
  • 1/4 cup fresh basil julienne
  • 10-12 slices sourdough baguette slices
  • 1 pkg marinated mozzarella 12 oz
  • 1 tbsp olive oil for brushing
  • salt & pepper to taste

Balsamic Dressing

  • 5 tbsp olive oil extra virgin
  • 3 tbsp balsamic vinegar
  • 1 tsp garlic minced
  • 1/4 tsp salt
  • 3 to 4 rounds freshly cracked pepper

Instructions
 

  • 1. Slice all veggies and place in bowl.
    2. Add dressing ingredients to bowl or mason jar and whisk or shake to combine.
    3. Brush baguette slices with olive oil, sprinkle with salt and pepper then toast both sides on griddle. Remove from heat when toasted and quarter.
    4. Top veggies and arugula with mozzarella, basil, and dressing. Toss to evenly coat and enjoy immediately.
Keyword Caprese, Panzanella, sourdough