Chef Jaime Laurita's Tuscan Panzanella Salad

Tuscan Panzanella Salad



4 ounces Sourdough or French baguette, cut into 1-inch cubes (about 3 cups)

8 tablespoons extra-virgin olive oil

¾ teaspoon kosher sea salt, more to taste

2 pounds garden tomatoes, using a variety of colors, cut into medium cubes

8 ounces fresh mozzarella, cut into 1 inch cubes

½ cup parmigiano reggiano, shredded

½ cup red onion, thinly sliced

2 garlic cloves, grated to a paste or store bought paste

2 tablespoons red wine vinegar, more to taste

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh thyme

Large pinch red pepper flakes

½ teaspoon Dijon mustard

Black pepper, to taste

½ cup thinly sliced Kirby cucumber

½ cup jumbo black olives, cut in half

½ cup basil leaves, rough cut

¼ cup flat-leaf parsley leaves, rough cut

1 tablespoon capers, drained.



1. Heat your Viking Range to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until dried out and pale golden brown at the edges, about 10 minutes.Cool and set aside.

2. In a bowl, add cut tomatoes, mozzarella, parmasiano, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.

3. In another bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, olives, basil and parsley.

4. Add bread cubes, cucumber/olive mix and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.