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.