Chef Paulette's Panzanella Salad 8/14/15 - WSMV News 4

Chef Paulette's Panzanella Salad 8/14/15

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Panzanella Salad - Tuscan Bread & Tomato Salad

1 loaf Italian bread

3-4 large ripe tomatoes

1 small red onion

1/2 pound fresh mozzarella

3-4 sprigs mint, leaves removed, discard stems

1/3 cup vinegar

½ cup olive oil

salt & pepper to taste

Break up the bread into bite-sized pieces. Drizzle a little olive oil and seasons with salt & pepper. Toast on a sheet pan in the oven for about 5-7 minutes. Cut tomatoes into thin wedges. Add to a large mixing bowl. bowl. Cut the onion into very thin half moons. Break apart mozzarella into bite-sized pieces. Tear mint leaves into small pieces. Toss all ingredients together (including toasted bread). Dress with a healthy drizzle of both olive oil and vinegar. Season with salt and pepper.

Let salad sit for about 15 minutes to a half hour for the bread to absorb the juices. Serve.

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