Panzanella Salad

We don't often have leftover bread in our house, and when we do it usually ends up sitting in our cupboards for weeks before someone finally throughs it away. This time I thought that I would try to do something with it. So I went to a classic italian dish that is a great way to turn stale bread into a hearty summer side dish. 

Panzanella Salad 

1/2 a baguette 

1 small jar marinated artichoke hearts

4 ounces mozzarella cheese - cubed 

1/4 cup heirloom cherry tomatoes - halved 

1 tablespoon basil - chiffonade 

1/4 cup olive oil 

2 tablespoons balsamic vinegar 

1 teaspoon dijon mustard 

In a small bowl toss together the cubed bread, artichokes, mozzarella, tomatoes and basil. Pour in a few tablespoons of the marinate from the artichokes and toss to coat the bread. In a separate bowl whisk together the olive oil, vinegar and mustard. Pour half of the vinaigrette over the bread, toss and leave the bread mixture in the refrigerator to soak up the liquid. When ready to serve, toss the salad with the remaining vinaigrette and serve. 

This salad would be even better if you toast the bread on the grill to give it a deeper flavor and texture. This week my mom is away on a yoga retreat, which means its just me, my dad and my brother for the next few days, which could be a dangerous combination. With the week without mom around, I assume that it will result in a few indulgent recipes that my mom would not want around for temptation. So till next time, 

Keep Cooking Brooklyn!