I recently found out that some people call panzanella, "leftover salad" and add many different ingredients to it. So, I guess I was on the right track.
Here are the ingredients I use. Feel free to add to them.
2 to 3 cups crusty, hard bread. I use a rosemary flavored Artisan bread from FoodLion. It doesn't have to be old.
3-4 basil leaves
1/8 red Onion
4 slices mozzarella cheese
6 tablespoons Olive oil
2-3 teaspoon red wine or apple cider vinegar
1/2 to 1 teaspoon Dijon mustard (to taste)
1 teaspoon Lime juice
Pinch of sugar or Splenda
Dash of salt and pepper
Step 1: Slice bread into 1" cubes
Step 2: Drizzle frying pan with olive oil and add bread. Saute the bread until it starts to turn brown. Add a sprinkling of garlic and onion powder and cook for a minute or so more, until bread is nice and toasted. Remove from heat and put bread into a large salad bowl.
Step 3: Chop the tomato, cucumber, onion, cheese, and basil leaves. Put them into the salad bowl on top of the bread.
Step 4: Mix together all of the vinaigrette ingredients. Pour over the bread salad, mix well, and serve.
This salad goes great with grilled steak or chicken, or can be a meal itself.
Like I mentioned before, many people think of panzanella as a leftover salad, so feel free to add boiled eggs, lettuce, bell peppers, capers, celery, carrots, etc. Whatever your little heart desires.