Simple & Delicious Panzanella Salad

After spending the last few months dealing with recovering for two broken wrists, I'm finally starting to cook again. I love my husband, but I can only take so many chicken patty sandwiches and frozen pizza nights. You may think it's nice to have a break from cooking, cleaning, and taking care of the house (not to mention working full time and attending grad school -- oh and the puppy is always a handful too), but I really missed cooking after a while. In fact, after about 3 weeks, I was trying to figure out how to clean this house again too. Being a type A sort is tough with two broken arms.

The colors of this dish are also pleasing for the eye

So, getting back into the swing of things meant making something simple but delicious. How do garlicky chunks of bread, fresh tomatoes & basil, tangy onion, and a simple balsamic vinaigrette dressing sound? Yeah, amazing. I thought so too. Panzanella salad is a classic Italian dish, usually enjoyed in the summer. While it's not quite summer yet, a girl can be optimistic.The simple ingredient list and fresh taste make it a light side that pairs well with almost anything. Make it as a dish for you and a date, a cookout, a potluck, a picnic - it's very versatile and not to mention quick and easy to make. I would pair it with a light Pinot Grigio, which perfectly suits the summer-iness of this meal.

What you need
3 cups day old bread, cubed into bite-sized chunks
2 medium tomatoes, wedged
1/4 cup thinly sliced red onion
5-6 large basil leaves, cut in ribbons
2/3 cup fresh mozzarella, in bite size chunks
1/3 cup olive oil, divided
1/4 cup balsamic vinegar
2 cloves garlic, minced
Salt & pepper

What you do
Preheat oven to 400 degrees F. Combine 1/4 cup of oil with the minced garlic, salt, and pepper. Place the bread in a bowl and toss with olive oil. Place on single layer on baking sheet and bake for about 10 minutes, until lightly toasted.

Mix the remaining olive oil with balsamic vinegar. Combine the toasted bread chunks, tomatoes, red onion, basil, mozzarella, and oil & vinegar.

Allow to sit for about 20 minutes before serving. Enjoy!

Notes:
You can also add olives (though we're not fans) or cucumber slices to this salad but I really enjoyed the simplicity and tangy-ness of these ingredients.