Summer Panzanella Salad

• 4 cups Cubed Day Old Bread
• 4 cups Cherry Tomatoes, Halved
• 1 Large Cucumber, Seeded And Cut Into Chunks
• 1/2 Large Red Onion Or 1 Small Red Onion, Chopped
• 1 bunch Fresh Basil, Torn Into Pieces
• 1/4 cups Quality Olive Oil
• Salt And Pepper, to taste
• 1/2 cups Balsamic Vinegar
• 8 ounces, weight Fresh Mozzarella Cut Into Cubes, Or Mozzarella Pearls

1. In a large bowl, toss bread, tomatoes, cucumber, onion, basil, olive oil, salt and pepper until just combined. Let sit 4 hours at room temperature to marinate.
2. In a small saucepan over high heat, bring balsamic vinegar to a boil. Reduce heat to a very low simmer and cook vinegar for 10 to 15 minutes until the liquid reduces by half and is syrupy. Remove from heat and set aside.
3. Toss mozzarella cubes with salad; serve immediately drizzled with balsamic reduction.
4. Recipe adapted from Simply Recipes and How Sweet Eats.

bread, cherry tomatoes, cucumber, red onion, fresh basil, ubc, salt, balsamic vinegar, mozzarella

Taken from tastykitchen.com/recipes/salads/summer-panzanella-salad-2/ (may not work)