Panzanella Salad

Directions

1. 1

   Cut your tomatoes into bite size pieces. Toss in a mixing bowl with salt to let out some of their juices. About 10-15 minutes.

2. 2

   While the salt does its magic, slice up some red onion or shallots and toss with grated garlic, red wine vinegar and salt.

3. 3

   Finely slice your basil.

4. 4

   Cube up your bread to roughly the same size pieces as the tomatoes.

5. 5

   Once the tomato has let out some liquid, toss all the ingredients in a bowl and add bocconcini or pieces of fresh mozzarella.

6. 6

   Finish the salad with a generous amount of olive oil, a few cracks of black pepper and more basil and serve.

7. 7

   Optionally, you can grate Parmigiano Reggiano over top of the salad when serving.