Heirloom Tomato Panzanella

• Vegetarian

• Produce

  • 3 tbsp Basil, fresh
  • 1 English cucumber
  • 4 Heirloom tomatoes

• Condiments

  • 1 tsp Honey
  • 1 1/2 tbsp Lemon juice, Fresh Squeezed

• Baking & Spices

  • 1 pinch Black pepper, ground
  • 1/8 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil, good quality extra virgin

• Bread & Baked Goods

  • 4 cups Stale artisan bread

• Dairy

  • 1 1/2 cups Mozzarella, fresh

Found on savorysimple.net

Ingredients

• ¼ cup good quality extra virgin olive oil
• 1½ tablespoons fresh squeezed lemon juice
• 1 teaspoon honey
• ⅛ teaspoon kosher salt
• pinch of ground black pepper
• 4 cups stale artisan bread (1-3 days old), cut into 2-inch cubes (see notes)
• 4-6 heirloom tomatoes (preferably assorted sizes and colors), large dice (see notes)
• 1 english cucumber, seeded and sliced into ½ inch pieces
• 1½ cups fresh mozzarella, torn into small pieces or coarsely chopped
• 3-4 tablespoons fresh basil, torn into small pieces or coarsely chopped

Directions

• To prepare the vinaigrette, place the olive oil, lemon juice, honey, salt and pepper in a blender or jar with a tight fitting lid. Blend or shake vigorously until combined.
• In a large bowl, gently toss together the bread, tomatoes, cucumber, mozzarella and basil.
• Toss approximately ¾ of the vinaigrette with the salad ingredients and allow everything to sit for 30 minutes so that the flavors can mingle. If desired, drizzle on the remaining vinaigrette just before serving.