Baked Panzanella

Panzanella, Italian for "Bread Salad," is a staple in our home.  It's easy to make, fairly inexpensive, and good!  Like, "I-Just-Discovered-S'Mores-For-The-First-Time" good.  Since it's a salad, though, it's more suited for the summer months.  This baked version, however, is a perfect winter casserole.



5c day-old bread, cut into 1-in. cubes                     1/3c chopped fresh basil
2T olive oil                                                              1/4c chopped red onion
3T red wine vinegar                                                6oz. fresh mozzarella, cubed
1/8t kosher salt                                                        1/3c shredded mozzarella
3 plum tomatoes, chopped




1) Pre-heat oven to 300 degrees; lightly oil large baking dish.
2) Combine bread, oil, vinegar, and salt in a bowl.  Let sit for 10-15 minutes.
3) In a large bowl, combine tomatoes, basil, red onion and fresh mozzarella.  Add bread mixture.  Stir to thoroughly combine.
4) Pour into prepared dish and top with shredded mozzarella.  Bake for 20 minutes.  Remove from oven and let sit for 5 minutes.