Panzanella con 'Chups


  • 1/2 French baguette, cubed
  • 1 container bite-size fresh mozzarella
  • 2 zucchini, halved
  • 1 yellow pepper
  • 1 ripe tomato, diced
  • 1 bunch fresh basil
  • 1/4 cup & 2 Tbsp olive oil
  • salt & peppe



  1.  Whisk together dressing ingredients and refrigerate about 30 minutes.
  2.  Heat 1/4 cup olive oil in a non-stick pan on medium high heat.
  3.  Add bread to pan and toss to coat evenly. Cook 8 to 12 minutes until golden brown on all sides.
  4.  Brush zucchini and pepper with remaining olive oil. Season with salt & pepper.
  5.  Grill over high heat until slightly blistered and grill marks appear.
  6.  Remove vegetables from heat and allow to rest 15 minutes, then cut into cubes.
  7.  To assemble, mix bread cubes, mozzarella, tomato, zucchini, and peppers together in a bowl. Season with salt & pepper.
  8.  Pour dressing over top, using only the desired amount, and mix gently.
  9.  Garnish with the torn leaves of basil.