{"id":1286,"date":"2012-03-15T15:54:58","date_gmt":"2012-03-15T19:54:58","guid":{"rendered":"http:\/\/stlydias.org\/blog\/?p=1286"},"modified":"2012-03-15T15:57:33","modified_gmt":"2012-03-15T19:57:33","slug":"heathers-quickie-panzanella","status":"publish","type":"post","link":"https:\/\/stlydiasliturgy.org\/blog\/2012\/03\/heathers-quickie-panzanella\/","title":{"rendered":"Heather&#8217;s Quickie Panzanella"},"content":{"rendered":"<p>serves 4-6<\/p>\n<p>olive oil<br \/>\n2 cloves garlic, minced<br \/>\n1 loaf crusty Italian bread, cut into 1-inch cubes<br \/>\nsalt and pepper<br \/>\n2-3 tomatoes, chopped<br \/>\n1 english cucumber, halved lengthwise and cut into 1\/4-inch-thick half-moons<br \/>\n1\/2 red onion, thinly sliced<br \/>\n1 cup pitted mixed olives, chopped<br \/>\n1 pound fresh mozzarella, cubed<br \/>\n1 bunch fresh basil, stems discarded and leaves torn<br \/>\nwhite balsamic vinegar (regular balsamic or red-wine vinegar may be substituted)<\/p>\n<p>1. Preheat oven to 300\u00b0. In a small pan, heat about 1\/2 cup olive oil<br \/>\nto over medium-low. Add garlic and allow to cook in oil for a few<br \/>\nminutes, then remove from heat (garlic should infuse the oil but not<br \/>\nbrown).<\/p>\n<p>2. On two rimmed baking sheets, toss bread cubes with oil, salt, and<br \/>\npepper. Spread in an even layer and bake, tossing occasionally, until<br \/>\nlightly brown on edges and mostly dried out.<\/p>\n<p>3. In a large bowl, combine tomatoes, cucumber, onion, olives,<br \/>\nmozzarella, and basil. Toss with vinegar, olive oil, salt, and pepper<br \/>\nto taste (you&#8217;ll probably use about 1\/4 cup each of vinegar and olive<br \/>\noil). Just before serving, toss with croutons.<\/p>\n<p>NOTE: The croutons can be prepared in advance and stored in an<br \/>\nairtight container, up to 3 days.<\/p>\n<p>&#8211;<em>Prepared with our help by Heather on March 11, 2012<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>serves 4-6 olive oil 2 cloves garlic, minced 1 loaf crusty Italian bread, cut into 1-inch cubes salt and pepper 2-3 tomatoes, chopped 1 english cucumber, halved lengthwise and cut into 1\/4-inch-thick half-moons 1\/2 red onion, thinly sliced 1 cup pitted mixed olives, chopped 1 pound fresh mozzarella, cubed 1 bunch fresh basil, stems discarded [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1286"}],"collection":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/comments?post=1286"}],"version-history":[{"count":3,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1286\/revisions"}],"predecessor-version":[{"id":1289,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1286\/revisions\/1289"}],"wp:attachment":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/media?parent=1286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/categories?post=1286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/tags?post=1286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}