This recipe combines three of our favorite summery Italian staples—tomato caprese + grilled bruschetta + panzanella—in an utterly simple and harmonious, if not entirely traditional, way. GET THE RECIPE ►► https://f52.co/2A7erxsINGREDIENTS (Serves 8-12)One sourdough boule (14-16 ounces)One pound fresh mozzarella2 1/2 pounds (about 3-4 large) fresh ripe tomatoes1/4 cup chopped fresh basil leaves1 to 2 large cloves fresh garlic1 cup extra virgin olive oil2 teaspoons red wine vinegarSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
