Pumpernickel, Mozzarella & Heirloom Tomato Panzanella

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 6 cups pumpernickel bread, stale and cut into 1-inch cubes
• 1 cup english cucumber, sliced in half & 1/4 inch slices (half moon shaped)
• 1 red bell pepper, roasted, seeded, peeled, and chopped
• 1/2 small red onion, thinly sliced & cut in half
• 1 cup mozzarella cheese, preferably fresh cut into cubes
• 1 cup tomato, preferably a mixture of yellow pear and red grape heirlooms
• 1/2 cup basil, thinly sliced (chiffonade)
• 1 garlic clove, finely minced
• 1/2 teaspoon whole grain mustard
• 1/4 cup balsamic vinegar, a good variety
• 1/2 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Recipe

• 1 mix together bread, cucumber, red bell pepper, onion, cheese, tomatoes, and basil in a large bowl.
• 2 whisk together remaining ingredients to make the vinaigrette. pour vinaigrette over the salad and toss until evenly coated.
• 3 serve and enjoy!