Panzanella Salad

Six Slices Of Day Old Italian Bread Toasted And Cut Into One Inch Cubes

Four Beefsteak Tomatoes Diced Into One Inch Pieces

Eight Ounces Of Fresh Mozzarella Cheese Cut Into One Inch Cubes

One Garlic Clove Minced

Two Teaspoons Of Finely Chopped Shallot

Two Teaspoons Of Red Wine Vinegar

1/4 Teaspoon Of Crushed Red Pepper Flakes

1/4 Teaspoon Of Ground Black Pepper

A Teaspoon Of Sea Salt

1/2 Cup Of Olive Oil

Two Tablespoons Of Chopped Fresh Basil

A Tablespoon Of Chopped Fresh Italian Parsley

Into a large mixing bowl, add the sea salt, garlic, shallot, crushed red pepper flakes, and the black pepper. Mash with a fork to form a paste. Add the red wine vinegar. Whisk to combine. While whisking, slowly drizzle in the olive oil. Continue to whisk until well blended and thickened slightly.

Add the bread, tomatoes, mozzarella cheese, basil and parsley to the mixing bowl. Mix until these ingredients are well coated with the dressing.  Taste and add more sea salt, red pepper, and/or black pepper if desired.

Let the salad sit at room temperature for an hour before serving.