Panzanella or panmolle is a Florentine salad of bread and tomatoes popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It is also popular in other parts of central Italy. (According to Wikipedia)
I had a baguette I bought a couple of nights ago and didn’t use it. Over here (Mexico City) it’s waaaaay too warm so I wanted something fresh but I also wanted to use that old bread, so I made Panzanella, and it turned out pretty good, here is my recipe and a few photos.
1/2 day old baguette, diced or torn into large pieces
1 1/2 cup cherry tomatoes, halved
1/2 red onion, sliced paper thin
1/2 pound fresh mozzarella, diced
1/2 cup basil leaves
1/4 cup wine vinegar (I used chianti vinegar)
1/3 cup extra virgin olive oil
salt and pepper to taste
Preheat the oven to 400F .Toss the bread cubes in olive oil and salt, until coated, place on a baking pan and bake for about 12 minutes.
In a big bowl mix together onions, cherry tomatoes, mozzarella, basil, and bread, toss with the olive oil and vinegar, season with salt and peper. Let it sit for about 15 minutes before serving.
It should take about 20 minutes to put this together unless you are trying to shoot it and make it at the same time!
Hope you try it and like it!