Panzanella

Take your old bread and give it life again! This is a bright and simple salad that pleases everyone.

2 cups ciabatta or other fresh bread, cubed

2 TBSP butter

2 TBSP olive oil

1 cup cherry tomatoes, halved

½ English cucumber, diced

½ yellow bell pepper, diced

2 green onion, sliced into rounds

4 oz fresh mozzarella, cubed

3 sprig basil, chiffonade

Dressing:

1 clove garlic, minced

1 sprig thyme, stemmed

1 tsp Dijon Mustard

2 TBSP red wine vinegar

¼ cup olive oil

salt

pepper

In a large sauté pan, heat butter and olive oil until butter is completely melted. Toast bread in hot butter mixture until bread is golden brown. Remove from heat and let drain on a towel.  Make vinaigrette by combining the garlic, thyme, Dijon and vinegar. Slowly whisk in oil, season with salt and pepper. Toss vinaigrette with cut vegetables and toasted bread, and let soak for 5 minutes before eating.