Sourdough Panzanella

4 cups Francisco Sourdough bread in 1" cubes

3 Roma tomatoes chopped

1/2 small sweet onion finely chopped

1/3 cup pitted oil cured kalamata olives, drained & halved

15 large basil leaves rolled and sliced into a chiffonade

1 container bocconcini(mozzarella balls) drained. Cut in half if bocconcini are larger than your desired bite size

Dressing

1/4 cup extra virgin olive oil

3 tablespoons white balsamic

1 teaspoon coarse kosher salt

1 teaspoon fresh ground black pepper

1 clove crushed garlic or 1 1/2 teaspoon garlic paste

Directions

Makes: 6 Servings
Preparation time: 20 minutes

Toss all ingredients and then dress with balsamic vinaigrette. Toss and let sit for 30 minutes before serving

4 cups Francisco Sourdough bread in 1" cubes

3 Roma tomatoes chopped

1/2 small sweet onion finely chopped

1/3 cup pitted oil cured kalamata olives, drained & halved

15 large basil leaves rolled and sliced into a chiffonade

1 container bocconcini(mozzarella balls) drained. Cut in half if bocconcini are larger than your desired bite size

Dressing

1/4 cup extra virgin olive oil

3 tablespoons white balsamic

1 teaspoon coarse kosher salt

1 teaspoon fresh ground black pepper

1 clove crushed garlic or 1 1/2 teaspoon garlic paste