Heather’s Quickie Panzanella

serves 4-6

olive oil
2 cloves garlic, minced
1 loaf crusty Italian bread, cut into 1-inch cubes
salt and pepper
2-3 tomatoes, chopped
1 english cucumber, halved lengthwise and cut into 1/4-inch-thick half-moons
1/2 red onion, thinly sliced
1 cup pitted mixed olives, chopped
1 pound fresh mozzarella, cubed
1 bunch fresh basil, stems discarded and leaves torn
white balsamic vinegar (regular balsamic or red-wine vinegar may be substituted)

1. Preheat oven to 300°. In a small pan, heat about 1/2 cup olive oil
to over medium-low. Add garlic and allow to cook in oil for a few
minutes, then remove from heat (garlic should infuse the oil but not
brown).

2. On two rimmed baking sheets, toss bread cubes with oil, salt, and
pepper. Spread in an even layer and bake, tossing occasionally, until
lightly brown on edges and mostly dried out.

3. In a large bowl, combine tomatoes, cucumber, onion, olives,
mozzarella, and basil. Toss with vinegar, olive oil, salt, and pepper
to taste (you’ll probably use about 1/4 cup each of vinegar and olive
oil). Just before serving, toss with croutons.

NOTE: The croutons can be prepared in advance and stored in an
airtight container, up to 3 days.

–Prepared with our help by Heather on March 11, 2012