Panzanella Salad Skewers
 
Prep time
Cook time
Total time
 
An easy appetizer that is always a crowd pleaser.
Author:
Recipe type: Appetizers, Side Dish, Vegetarian
Cuisine: Italian
Serves: serves 8
Ingredients
  • 2 cups day-old country bread, cut into ⅔” cubes
  • --- sea salt, pepper & oregano to season the bread
  • 2 TBSP. olive oil
  • 24 sm. cherry or grape tomatoes, red & yellow, ripe and juicy
  • 24 sm. fresh mozzarella balls packed in salted water (ciliegine)
  • ½ sm. English cucumber, unpeeled, cut into thick slices and then into quarters
  • --- small green olives (optional)
  • --- fresh basil leaves
  • 6 TBSP. extra virgin olive oil
  • 2-3 TBSP. red wine vinegar
  • --- pinch of dried oregano
  • --- sea salt & pepper to taste
Instructions
  1. Preheat the oven to 375 °F. Cut the bread into ⅔” cubes and place on a small baking sheet.
  2. Drizzle the bread with some olive oil and sprinkle generously with some salt, pepper and oregano. Toss the bread cubes well and bake until lightly golden brown. Remove it from the oven and let it cool. Alternatively, you can toast the bread cubes in a skillet.
  3. In a small bowl, whisk all the ingredients of the vinaigrette until fully incorporated.
  4. To assemble the skewers, thread a toasted bread cube, a mozzarella ball with a basil leaf wrapped around it, a cherry tomato and the cucumber or olive. Repeat with the rest of the skewers.
  5. Just before serving, drizzle the skewers with vinaigrette.
Notes
You can prepare the skewers and refrigerate for up to 2 hours.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/panzanella-salad-skewers/