4slicesciabatta loaf or crusty bread(cut into medium chunks)
2mozzarella cheese(cut into medium chunks)
150gramsspinach leaves(fresh and chopped)
olive oilextra virgin
salt
balsamic glaze
Instructions
In the medium skillet toast the bread chunks in little olive oil. Let cool it.
In the medium bowl mix the tomatoes, red oinon, spinach leaves, 3 tablespoons olive oil, 1 tablespoon balsamic glaze and pinch of salt.
Add the toasted bread and mozzarella cheese.
Before serving let it rest for 2-3 minutes so that the dressing is absorbed by the bread. Mix it well.
Notes
Leave the crusts on the bread chunks as this will make the panzanella better.If use fresh, softy bread without toasted for the panzanella, in the salad it become very mushy.I like the toasted bread is little crunchy so I let the panzanella rest for 2-3 minutes. If you want juicier bread let the salad rest for 10-20 minutes.