Panzanella

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Panzanella is one of those great dishes that came from the ingenious
Italians making do with what they had on hand and turning simple
ingredients into something fabulous.   This recipe is a great way to
use up your day old bread during tomato season.  More modern and
elaborate versions of this classic peasant dish exist, but this recipe
is closest to its origins.

Ingredients:

1 pound slightly dry, firm-textured rustic Italian style bread, sliced thick
2 medium tomatoes, cored, seeded, and diced (or 2 cups of cherry tomatoes halved)
1 lb fresh mozzarella, cubed
2 full sprigs of basil leaves, torn
sea salt
3/4 cup DeLallo Extra Virgin Olive Oil

Directions:

Tear the bread into small chunks, briefly dip it in cold water, and squeeze dry.

Combine the bread and with tomatoes, mozzarella, basil, and salt to taste in a large bowl. Drizzle with olive oil and toss.  

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