A vibrant Summer Panzanella salad paired with grilled garlic bread featuring creamy fresh mozzarella. This refreshing dish incorporates grilled baguettes for the perfect crunch along with a mix of fresh vegetables. Best served chilled within 6 hours for optimal texture.
1: Slice the baguette horizontally lengthwise and open the bread so inside is facing up.
2: Drizzle the bread with olive oil, garlic powder, and oregano.
3: Grill until the bread is golden brown and has grill marks.
4: In a large bowl, add tomatoes, red onion, cucumber, and basil.
5: Season with salt, pepper, and garlic powder, and toss to coat.
6: Dice the grilled garlic bread and add it to the salad.
7: Toss with garlic expressions dressing and finish with the mozzarella pearls.
8: Store the panzanella in the fridge and serve within 6 hours for the best crunch.
