Panzanella

Ingredients

• Ingredients for Salad
• 1 1/2 cups garbanzo beans cooked
• 1 cup grape tomatoes halved
• 1/2 cup pitted kalamata olives halved
• 1 cup red onion diced
• 1 1/2 cups fresh mozzarella cubed
• 1/4 cup flat-leaf Italian parsley chopped
• 1/4 cup basil chiffonade
• Ingredients for Croutons
• 1 loaf artisan bread (stale bread is ideal)
• 1/2 cup olive oil
• 1/4 cup melted butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried Italian herbs
• pinch cayenne
• Ingredients for Balsamic Vinaigrette
• 1/2 cup red wine vinegar
• 1/2 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 teaspoon sugar
• 2 teaspoons salt
• freshly ground pepper to taste
• 2 cups extra virgin olive oil

Instructions

1. 1
   For croutons, cut the crust off the bread and cut bread into cubes. Let the cubes dry out a bit.
2. 2
   Mix together the remaining ingredients and toss with bread cubes, then lay them out on a baking sheet. Bake in a 350-degree oven until they begin to brown, at least 10 minutes. Cool croutons before adding to salad.
3. 3
   For dressing, put all ingredients except olive oil in a food processor. Leave it on for a couple of minutes for garlic to incorporate (and you won’t have chunks of garlic in your dressing), then slowly add olive oil so it emulsifies.
4. 4
   For salad, combine all ingredients in a large salad bowl and toss with the vinaigrette. Add cooled croutons and toss again.