r i p e

Panzanella    (printer friendly)
Serves 8-10 as a side

4 T balsamic vinegar
2 t dijon mustard
2 t shallots, minced
1 t garlic, minced
1/3 to 1/2 cup olive oil
salt & pepper

1 loaf fresh bread, sliced 1" thick
olive oil
1 pint cherry tomatoes, halved
12 oz fresh mozzarella
4-6 cups arugula
1/2 cup julienned basil

1. Mix all vinaigrette ingredients together and refrigerate until ready to use (preferably over night).

2. Brush both sides of the bread liberally with olive oil. Toast or grill both sides until crisp on the edges, but still softish in the middle. Bread should be made the day of serving, but can be made several hours in advance. Cut into 1" cubes.

3. When ready to serve toss bread, tomatoes, mozzarella, arugula and basil with the vinaigrette.