Turkey Pepperoni Pizza Panzanella
1 cup(s), halved
1 pound(s), about 3 medium, chopped
4 oz, cut into 2.5-cm (1-in) cubes
Extra virgin olive oil
Red wine vinegar
1 clove(s), large, grated
Small, thinly sliced turkey pepperoni
20 piece(s), cut into half-moons
Fresh mozzarella cheese
3 oz, torn
¾ cup(s), torn
- Preheat oven to 350°F. In a strainer set over a large bowl, toss tomatoes with salt; let stand 15 minutes.
- Meanwhile, arrange bread cubes on a sheet pan lined with parchment paper; lightly coat bread with cooking spray. Bake until toasted, 12 to 15 minutes.
- Lift strainer off bowl and set aside. Into bowl of tomato juices, whisk oil, vinegar, mustard, oregano, pepper, and garlic. Add tomatoes, toasted bread, pepperoni, and cheese; toss gently to combine. Let stand at least 15 minutes or up to 4 hours. When ready to serve, stir in the basil.
- Per serving (1½ cups)