Spicy Panzanella Salad with Smoked Mozzarella
I love pazanella salad, everything about it. It is like a mozzarella caprese salad, but better. How could it be better? Because it has the addition of crusty, garlicky, and crunchy Italian bread. Carbs, cheese, and an amazing dressing make for a perfect dish. With Memorial Day fast approaching this spicy, smoky twist on this classic Italian dish makes it perfect for BBQ season!
Spicy Panzanella with Smoked Mozzarella
1 small French or Italian bread cut into inch cubes (about 6 cups)
3 tbsp good olive oil
1 tsp kosher salt
1 tsp garlic powder
3 cups cherry tomatoes, halved
1/4 cup of red onion, sliced
8 oz fresh smoked mozzarella, sliced
10 large basil leaves chopped
1/2 cup of good olive oil
2 tbsp of calabrian chili oil
1 tbsp balsamic vinegar
1/2 tsp smoked paprika
1/2 tsp kosher salt
Preheat the oven to 400 degrees. On a rimmed baking sheet toss the bread cubes with olive oil, salt, and garlic powder to coat.
Place in the oven until the bread cubes brown and become crispy. About 10 minutes. Remove from the oven and set aside.
In a medium size bowl whisk together the ingredients for the dressing. Then add the onions and cherry tomatoes. gently tossing. Let them sit from 30 minutes to an hour to let the flavors develop.
On large platter arrange the slices of smoke mozzarella around the outer edge.
Once the tomatoes have marinated a bit, gently toss the bread cubes in the bowl to incorporate. Make sure everything is well coated.
Spoon the cherry tomato and bread mixture into the center of the smoked mozzarella platter. Sprinkle basil over top with a little extra kosher salt. Enjoy!