![\"What's](\"https:\/\/lamesacourier.com\/wp-content\/uploads\/2017\/04\/Panzanella-Salad.jpg\")
<\/a>Ingredientes<\/strong>: You can also add cubes of mozzarella, pepperoni, cut up cucumbers, olives or fresh basil leaves \u2014 whatever you like.<\/p>\n Direcciones<\/strong>: Heat oven to 350.<\/p>\n Toss the bread cubes with half of the oil. Place on a baking sheet and bake until crisp, about 15 minutes. Cool.<\/p>\n Add the remaining ingredients and toss with the tomatoes. If the tomatoes are juicy, that’s a good thing, it will add flavor.<\/p>\n Toss in the toasted bread and allow to sit for 15\u201320 minutes.<\/p>\n Toss well and enjoy!<\/p>","protected":false},"excerpt":{"rendered":" By Julie White | What’s Cooking with Julie This recipe was inspired by my friend Karen, an amazing Italian girl who talked of her mother making this recipe. It was originally used as a way of using stale bread. Using the best tomatoes you can find, such as heirloom, makes this a delicious salad. You […]<\/p>","protected":false},"author":743,"featured_media":224191,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11548","_seopress_titles_title":"What's Cooking with Julie: Panzanella, Tuscan Bread Salad","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11547,11548],"tags":[],"class_list":["post-224190","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-features","category-la-mesa-courier"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/224190","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/743"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=224190"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/224190\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/224191"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=224190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=224190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=224190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 pounds of fresh tomatoes, cherry or large tomatoes that are ripe and juicy, cut into bite-sized pieces. Using red and yellow tomatoes makes the salad extra pretty
\n2 teaspoons salt
\nPinch of black pepper
\nLoaf of crusty or day-old bread, such as sourdough, ciabatta or French, cut up into \u00bd-inch squares
\n1\/4 cup of extra virgin olive oil, divided. (Use part for the bread and the other half for the dressing.)
\n2 cloves garlic, minced
\nZest of 1 lemon
\n1 teaspoon of Dijon mustard
\n3 tablespoons of red wine vinegar<\/p>\n
\nAdd\u00a0salt and pepper to the cut-up tomatoes and put aside.<\/p>\n