Name: Panzanella
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Italian
Ingredients: 3 cups bread, cubed ($2.00); 1/4 cup olive oil, divided ($0.64); 1 pint cherry tomatoes ($3.49); 1 nectarine ($0.90); 1 cucumber ($0.69); 1/2 red onion ($0.40); 10 oz. baby spring mix ($3.49); 4 oz. mozzarella pearls ($1.75); 1 tsp salt ($0.08); 1 Tbsp red wine vinegar ($0.10)

Panzanella

This scrumptious Panzanella salad is a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time.

1 hr 40 min total 20 min prep 20 min cook 6 254 cal

Instructions

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1 Preheat the oven to 300°F. Line a sheet pan with parchment paper. Slice the bread into 2 x 2-inch cubes and place in the sheet pan. Drizzle with 1 tablespoon of olive oil and toss to combine. Bake until toasted, about 20 minutes.
2 While the bread toasts, wash all of the produce. Slice cherry tomatoes in half. Cut the cucumber in 1/2 inch thick quarter rounds. Slice the nectarine in 1/2 inch thick slices. Slice the red onion in 1/4 inch thick half moons.
3 Once the bread has toasted, pull it from the oven, and allow it to cool.
4 Add the toasted bread to a very large bowl and top with salad greens. Top the greens with tomatoes, nectarines, cucumbers, red onions, and mozzarella pearls.
5 Add remaining olive oil, vinegar, and salt to a small mason jar or other container with a tight-fitting lid. Close the lid tightly and shake the oil and vinegar until combined. Dress the salad. Toss to coat.
6 Let the salad sit for at least an hour to allow the bread to soak up the dressing. Serve and enjoy!