Panzanella with Marinated Fresh Mozzarella (Tuscan Bread Salad)

Panzanella with Marinated Fresh Mozzarella (Tuscan Bread Salad)
MOZZARELLA FRESCA

1 large loaf crusty Italian bread, cut in 3/4- to 1-inch cubes
2 cucumbers, quartered lengthwise, peeled, seeded and diced
10 medium tomatoes, diced
1/4 medium red onion, thinly sliced
1 bunch fresh basil, coarsely chopped
1 22
1/2-ounce container Mozzarella Fresca*
marinated fresh mozzarella balls
1/2 cup reserved marinade
1/2 cup red wine vinegar
Kosher salt
Freshly ground black pepper
1. Place bread cubes on a baking sheet and let sit out overnight to dry.
This can also be done in a 200°F oven, but take care not to dry to the point
where it looks/feels like croutons.
2. In a salad bowl, combine bread cubes with cucumbers, tomatoes, onion
and basil; set aside.
3. Remove cheese balls from marinade and set aside.
4. Place 1/2 cup marinade in a mixing bowl. Add vinegar and salt and pep-
per to taste. Add to the salad, tossing gently. Let stand for 30 minutes.
5. Right before you’re ready to serve, add mozzarella balls to the salad
and gently mix.
Makes 6-8 servings.