This summer panzanella is a refreshing and light summer salad that you will absolutely get hooked on! It's a great way to use up all that abundant summer produce!
2 ½cups(592g)herbed focaccia bread (see instructions for plain)cubed
1cup(133g)quartered cucumbers
½red onionsliced into half moons
¾cup(112g)red grape tomatoesquartered
¾cup(112g)yellow grape tomatoesquartered
8ounces(227g)mozzarella balls
leavesHandful of fresh basiljulienned
Instructions
Preheat oven to 375 °F (191 °C)
Place cubed bread onto a large baking sheet and drizzle with olive oil. Season with salt and pepper. If you can only find plain focaccia bread, sprinkle the bread with 1 teaspoon of Italian seasoning to make it herbed.
Bake cubed bread on the middle rack for 10 minutes, until lightly toasted and crisp.
In a large bowl, add the remaining ingredients and toss to mix up. Drizzle more olive oil on top and season with additional salt and pepper, to taste.
Serve and enjoy!
Video
Notes
We've grilled the bread (sliced the loaf in half and drizzled olive oil, salt and pepper on top) before but we also have toasted this in the oven. Either way you choose to do it is fine.