Summer Cherry Caprese Panzanella Salad

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. Squeeze the juice from the lemon halves into the same bowl.
2. 2Mix the sliced red onion into the lemon juice and let it sit for at least 5 minutes to mellow the sharp 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, then toss everything together.
4. 4Place the bowl in the refrigerator to chill until you are ready to assemble the jars.
5. 5For immediate serving at home, add the cubed bread and fresh herbs directly to the bowl and toss well.
6. 6To pack the salads for travel, place a layer of cubed bread at the bottom of two or more large glass jars.
7. 7Add a layer of fresh mint or basil over the bread, followed by the cherry and tomato mixture. Leave about two inches of empty space at the top of each jar, then secure the lids.
8. 8Shake the jars vigorously right before eating to mix the ingredients and distribute the dressing.
9. 9Repurpose empty condiment jars by washing and drying them thoroughly for salad storage.
10. 10Use large glass containers from pickles or mayonnaise to pack portable meals easily.
11. 11Source reusable canning jars from local yard sales to build an inexpensive collection for meal prep.

Nutrition

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