Panzanella Salad with Spinach
1 crusty loaf of multigrain (or any kind of your favorite) bread
2 Tbsp. olive oil
salt and pepper to season the bread
½ c. extra virgin olive oil
2 Tbsp. red wine vinegar
½ tsp. Dijon mustard
½ tsp. salt
pepper to taste
2 Roma Tomatoes, cut into ½ inch cubes
1 red bell pepper, chopped small
½ of a red onion, chopped small
3 large cloves garlic, minced
15 large basil leaves, chopped or julienned
8 oz. container of small fresh mozzarella balls, each cut in half
4 c. baby spinach leaves, cut into 1/3 inch slices
salt and pepper to taste
Preheat oven to 350 F. Cut the loaf into 1 inch cubes, toss with olive oil. Lay single layer on a baking sheet and sprinkle with sea salt and pepper. Roast for 15 minutes.
Put all the ingredients in a blender and puree.
In a large serving bowl, combine all the ingredients. Pour the vinaigrette over everything, salt and pepper and toss well. Let sit for 10-15 minutes to let the flavors meld.