Recipe: Panzanella with sherry vinaigrette

(Glenn Koenig / Los Angeles Times)

Panzanella with sherry vinaigrette

Total time: 30 minutes

Servings: 12 skewers


Note: Adapted from “On a Stick!” by Matt Armendariz.

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24 (1-inch) cubes French bread (from approximately ½ loaf)

3/4 cup plus 2 tablespoons olive oil, divided

1 teaspoon garlic powder


Pinch black pepper

1/4 cup sherry vinegar

1/2 shallot, finely chopped


1 1/2 teaspoons stone-ground mustard

24 cherry tomatoes

24 small mozzarella balls (ciliegine)

24 basil leaves


1. Heat the oven to 350 degrees.

2. Toast the bread: In a large bowl, toss the bread cubes with 2 tablespoons oil, the garlic powder, one-half teaspoon salt and a pinch of pepper. Place in a single layer on a baking sheet and toast until golden, 10 to 12 minutes, turning every few minutes.

2. Make the vinaigrette: In a medium bowl, whisk together the sherry vinegar with the shallot and mustard. Slowly whisk in the remaining three-fourths cup olive oil to emulsify. Season with one-eighth teaspoon salt, or to taste.

3. Onto each skewer, thread 2 toasted cubes of bread, 2 tomatoes, 2 mozzarella balls and 2 basil leaves. Just before serving, drizzle liberally with sherry vinaigrette.


Each skewer: 241 calories; 5 grams protein; 9 grams carbohydrates; .66 grams fiber; 20 grams fat; 5 grams saturated fat; 15 mg cholesterol; 1 gram sugar; 222 mg sodium.