Make-Ahead Cherry Caprese Panzanella

Ingredients

• 1 lemon
• 1 cup thinly sliced red onion
• 1 pint cherries, pitted, stemmed, and cut in half (about 1½ cups)
• 1½ cups chopped tomatoes or cherry/grape tomatoes, cut in half
• 8 ounces fresh mozzarella cheese, cubed
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• ¼ teaspoon kosher or sea salt
• ¼ teaspoon black pepper
• 3 cups cubed baguette or other crusty bread (1-inch pieces)
• 1 cup fresh mint or basil (or a combination), leaves and stems, gently torn

Instructions

1. 1Grate the lemon zest into a medium bowl using a fine grater, then squeeze in the juice from the lemon halves.
2. 2Stir the sliced red onion into the lemon juice and let it sit for at least 5 minutes. The acid mellows the sharp, raw onion flavor.
3. 3Combine the halved cherries, tomatoes, cubed mozzarella, olive oil, balsamic vinegar, salt, and black pepper in a large mixing bowl. Pour in the onion and lemon juice mixture, tossing everything together.
4. 4To pack the salads for travel, place a layer of cubed bread at the bottom of two or more large glass jars. Keeping the bread at the bottom prevents it from getting soggy too quickly.
5. 5Add a layer of fresh mint or basil over the bread, followed by the cherry and tomato mixture. Leave about 2 inches of empty space at the top of each jar, then secure the lids and refrigerate.
6. 6Shake the jars vigorously right before eating to mix the ingredients and distribute the dressing.

Nutrition

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