Heirloom Tomato Panzanella Salad

A few years ago I bought my mom Sheryl Crow's cookbook "if it makes you healthy."  My mom has always loved Sheryl Crow {we have seen her in concert together before} and is passionate about healthy eating, so I thought it would be a perfect gift.  When Sheryl Crow was diagnosed with breast cancer in 2006 she, along with her personal chef Chuck White, completely revamped her diet to focus on local, seasonal, healthy foods -- and her cookbook reflects just that.  We have probably made at least 20 recipes from her book and every single one has been absolutely delicious.  

Earlier this week I was home for my dad's wedding {CONGRATULATIONS DAD!!} and spent a few days with my mom before heading back to Indianapolis.  I absolutely love trying new recipes when I am at home because my mom's kitchen is absolutely gorgeous and a dream to cook in.  On Monday night I made a Heirloom Tomato Panzanella Salad from "if it makes you healthy," and I have to say it turned about absolutely fabulous!  The vibrant heirloom tomatoes paired perfectly with the hearty bread and savory cheese and looked just beautiful :)

Ingredients 

1 loaf day-old Italian or Sourdough Baguette, 20 to 24 inches long, torn into rough, bite-sized pieces 

1/3 cup extra-virgin olive oil

2 tablespoons white balsamic vinegar

2 teaspoons garlic powder

Kosher salt and freshly ground black pepper

5 to 6 ripe tomatoes, preferably heirloom, cored and diced (about 4 cups)

1 medium cucumber, seeded and cut into half-moon slices

8 ounces fresh mozzarella cheese, cubed

2 cups packed fresh arugula

3/4 cup sliced fresh basil

1/2 cup diced yellow bell pepper

1/2 cup sliced red onion

1/2 cup chopped, pitted Kalamata olives {I omitted, as I don't like olives}

2 tablespoons drained capers {I omitted because we didn't have any in our fridge}

Preparation

Preheat the other to 350 degrees Fahrenheit.  Spread the bread on a baking sheet and lightly toast for 7-8 minutes.  Stir and turn the bread once or twice during baking to brown.  Set aside to cool.

In a small bowl, whisk together the olive oil, vinegar, and garlic powder.  Season to taste with salt and pepper. 

In a large mixing bowl, toss together the toasted bread, tomatoes, cucumber, cheese, arugula, basil, bell pepper, onion, olives, and capers.  Drizzle the vinaigrette over the salad and toss to coat ingredients evenly.

Cover and refrigerate for about 20 minutes.  Toss again then refrigerate for about 1 hour before serving.  Toss again before serving.  Enjoy! 

Recipe via "if it makes you healthy"