Meatless Monday: Tuscan bread and tomato salad (aka Panzanella)

Nothing says spring/summer better than salads for dinner. For this one you'll need leftover bread, tomatoes, basil and balsamic dressing.

I don't made panzanella often but when I do, I wish that I would make it more. This salad is hearty but I still added a few cubes of mozzarella to give it a bit more protein.

I left mine set at room temperature and the oils and vinegar marinate perfectly.

Tuscan bread and tomato salad (aka Panzanella)
adapted from Sunset

Ingredients
7 tablespoons extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, peeled and coarsely chopped
1 12-inch length of baguette
2 tablespoons balsamic vinegar
2 teaspoons kosher or sea salt
1/4 teaspoon coarsely ground black pepper
8 very ripe assorted tomatoes (3 lb.), large ones chopped

1 cup mozzarella cubes
1/2 cup basil leaves, torn into pieces or cut into ribbons

Preparation
1. Preheat oven to 350°. In a small pan over medium heat, combine 2 tablespoons olive oil, the butter, and garlic; stir until butter melts, about 2 minutes.
2. Cut baguette into 1/2-inch cubes and put in a 10- by 15-inch baking pan. Pour oil mixture over bread and mix well. Bake until golden, 10 to 15 minutes. Remove from oven and let bread cool in pan.
3. In a bowl, mix remaining olive oil, the vinegar, salt, and pepper. Stir in tomatoes, cheese and bread cubes. Serve at room temperature in shallow bowls, garnished with basil.