Slow-Roasted Tomato & Fresh Mozzarella Panzanella
Homemade with Love
Serves 2

Please note, this recipe as written serves only 2.  Both times I have made it, I have scaled it up by using a the whole pint of cherry tomatoes, more croutons, and about 8 ounces of mozzarella.

1½ tbsp. extra-virgin olive oil
2 tsp. apple cider vinegar
1 tsp. honey
Sea salt flakes and freshly ground black pepper, to taste
2 cups Parmesan Skillet Croutons (recipe follows)
3 ounces fresh mozzarella, cubed
½ cup Slow-Roasted Tomatoes (recipe follows)
Handful fresh basil leaves, torn

To  make the dressing, whisk the oil, vinegar, honey, salt, and pepper together in a deep bowl.  Adjust the seasonings to taste.  Add the croutons, mozzarella, tomatoes, and basil to the bowl, tossing well to combine.  Let the salad sit for at least 5 minutes so the croutons can absorb the flavors, but mo more then 15 minutes or they will get too soggy and lose their crunch.  To serve, spoon the salad onto a platter or individual plates.

Parmesan Skillet Croutons
Makes 2 cups

2 cups cubed day-old bread
1 tsp. finely chopped parsley
2 tbsp. grated Parmesan cheese
Sea salt and freshly ground black pepper, to taste
1 tbsp. extra-virgin olive oil

Toss all the ingredients together in a bowl until the bread cubes are well coated

Heat an 8-inch skillet over medium heat.  Add the seasoned bread cubes to the pan and cook, turning occasionally, until golden all over, 5 to 7 minutes.  Store in an airtight container for up to 3 days.

Slow-Roasted Tomatoes
Makes about 1½ cups

1 pint grape tomatoes, cut in half
¼ cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper
6 sprigs fresh lemon thyme, copped

Preheat the oven to 250ºF.  Add all the ingredients to an 8-inch square baking dish and toss well to coat.  Adjust seasonings to taste.  Bake until the tomatoes are slightly collapsed and tender, about 1 hour.  Let cool completely, and store in a tightly covered mason jar or container in the fridge for up to 2 weeks.