tuscan panzanella salad with grilled garlic bread

Ingredients

• Heirloom Tomatoes

  Sunset

  1088 g or 1.09kg

• Red onion

  Melissa's

  ½ cup chopped or 80g

• Basil

  8 leaf, whole or 4g

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  1 tbspn or 15g

• Kosher Salt

  Kosher, David's

  1 ½ tsp or 9g

• Artisan Harvest Bread

  Heinen's

  6 oz or 168g

• Garlic

  raw

  1 clove or 3g

• Fresh Mozzarella

  Mozzarella Fresca

  4 oz or 112g

Directions

1. Cut tomatoes (8 cup) into 1 inch pieces. Chop red onion. Cut basil into thin strips. Cut bread into 1/2 inch slices. Halve garlic clove. Cut mozzarella into 1/4 inch cubes.
2. Combine tomatoes, onion, basil, olive oil, and salt. Season with few turns of black pepper. Let sit at room temperature 20-25 min
3. Preheat grill to medium
4. Lightly spray each bread slice with olive oil and season with pinch of salt. Grill slices until slightly toasted and golden brown on each side 1 min per side. Remove bread from heat and rub toasted bread all over with garlic. Cut bread into 1/2 inch cubes and set aside
5. Toss tomato mixture with mozzarella and grilled bread. Divide among 4 bowls