Pretend Cooking Show: Panzanella Salad
Bocconcini are small nuggets of fresh mozzarella cheese. They’re about the size of cherry tomatoes and come packaged in plastic tubs filled with liquid containing whey or water.
½ loaf artisan-style baguette, cut into ½-inch cubes
1 pint grape tomatoes, halved
1 small cucumber, quartered and sliced ½-inch thick
½ medium red onion, diced
1 cup basil leaves, julienned and loosely packed
8 ounces bocconcini (baby mozzarella cheese balls)
¼ cup balsamic vinegar
2 tablespoons capers, undrained
2 garlic cloves, minced
½ teaspoon kosher salt
¼ cup extra-virgin olive oil
Preheat oven to 400 degrees. Place bread cubes on baking sheet. Bake 10 minutes or until dry and golden brown. Remove and cool. While bread is cooling, prepare vegetables and cheese; place in salad bowl. In a small bowl, combine vinegar, capers, garlic and salt; whisk in olive oil. Toss vegetables and cheese with bread. Pour dressing over top and toss until evenly coated. Serves 10 to 12.