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Tina's Panzanella Salad

A twist on the classic Italian Panzanella Salad.
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Ingredients
  

  • 2 Cups of 1” Cubed Ciabatta Bread
  • 3 Cups of Assorted Cherry and Grape Tomatoes – Cut in Half
  • 1 Medium Cucumber – Cut into 1” Cubes
  • ¼ of a Medium Red Onion – Sliced very thin
  • 3 Ounces of Provolone cheese – Cut into ½” cubes

Dressing:

  • 2 Teaspoons of Dijon Mustard
  • 1 Teaspoon of Honey
  • 2 Tablespoons of Apple Cider Vinegar
  • ½ Clove of Garlic grated
  • 4 Tablespoons of Olive oil
  • Salt & Pepper to taste

Instructions
 

  • Place the cubes of bread on a baking sheet and bake in a 350° oven for 10 minutes.  The bread will be slightly toasted.
  • If you don’t like a very strong onion flavor, soak the sliced onions in ice water for about 15 minutes.  Doing this will mellow out the strong onion flavor.  After 15 minutes place the onions on paper towel and blot to remove the excess water.
  • Combine the tomatoes, cucumbers, red onion and provolone in a large bowl.

Dressing:

  • In a bowl whisk together the dijon mustard, honey, apple cider vinegar and the garlic.
  • Gradually whisk in the olive oil until emulsified.
  • Add salt and pepper to taste.
  • Drizzle the dressing over the salad and toss to coat.  You may not need all the dressing.
  • Add the toasted bread and toss to combine.