Focaccia Panzanella
Description
Chef John uses leftover focaccia and fresh tomatoes to create this summer-ready panzanella salad.
Ingredients
•
5 cups cubed focaccia bread
•
1 clove garlic, crushed
•
1/2 teaspoon white sugar
•
1 anchovy fillet
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1/3 cup red wine vinegar, or more to taste
•
1/3 cup extra-virgin olive oil, or to taste
•
3 vine-ripened tomatoes, cut into 1- to 2-inch pieces, or more to taste
•
1 pint cherry tomatoes, halved
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salt and freshly ground black pepper to taste
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2/3 cup sliced fresh mozzarella cheese
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1/4 cup thinly sliced red onion
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1/2 cup fresh basil leaves, torn into small pieces
Directions
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2
Place bread cubes on the prepared baking sheet.
3
Toast bread in the preheated oven until browned and fully crisp, about 20 minutes. Remove from the oven and let cool down to room temperature.
4
Mash garlic, sugar, and anchovy into a coarse paste using the back of a fork. Add vinegar and oil; whisk until combined.
5
Toss vine-ripened tomatoes, cherry tomatoes, salt, and pepper into the dressing with a spatula. Let sit for 10 minutes.
6
Add mozzarella and red onion to the tomato mixture and toss with a spatula to combine. Add bread cubes and mix until saturated as desired. Mix in basil.
7
Taste for seasoning before serving. Enjoy!