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Panzanella with sherry vinaigrette

Time 30 minutes
Yields Makes 12 skewers
Panzanella with sherry vinaigrette
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.

3

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.

4

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.

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

Rene Lynch is a writer and editor with the Saturday section in features. She works across a variety of coverage areas, including wellness, design and food, and edits the weekly L.A. Affairs column.
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