Summer Panzanella Salad

Ingredients:

• ½ loaf of bread, cut into 1 inch cubes (about 4 cups)
• 6 tablespoons olive oil, divided
• ½ teaspoon garlic powder
• Salt and black pepper
• 2 tablespoons red wine vinegar
• ½ teaspoon dried italian herbs
• 1 teaspoon sugar
• ½ red onion, thinly sliced
• 1 ½ cups cherry tomatoes, halved
• 1 cucumber, cubed
• 1 bell pepper, cut into 1 inch pieces
• 8 ounces mozzarella cheese block, cut into ½ inch cubes

Directions:

1. Preheat oven to 400 degrees F. Toss bread cubes with 3 tablespoons olive oil, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Spread evenly on a baking sheet and bake for 15-20 minutes, stirring occasionally, until the bread is lightly browned and crispy. Set aside.
2. While the bread is baking, whisk together the remaining 3 tablespoons olive oil, 2 tablespoons red wine vinegar, ½ teaspoon Italian herbs, 1 teaspoon sugar, and salt and pepper to taste. Stir in thinly sliced red onion and set aside. Let marinate for at least 10 minutes.
3. In a large bowl, combine tomatoes, cucumber, bell pepper, and cheese. Pour in dressing and onion mixture. Stir well to combine.
4. On a serving platter, spread out the crispy bread cubes and top with the vegetables. Enjoy!