Panzanella Serves 8-10 as a side Vinaigrette 4 T balsamic vinegar 2 t dijon mustard 2 t shallots, minced 1 t garlic, minced 1/3 to 1/2 cup olive oil salt & pepper Salad 1 loaf fresh bread, sliced 1" thick olive oil 1 pint cherry tomatoes, halved 12 oz fresh mozzarella 4-6 cups arugula 1/2 cup julienned basil 1. Mix all vinaigrette ingredients together and refrigerate until ready to use (preferably over night). 2. Brush both sides of the bread liberally with olive oil. Toast or grill both sides until crisp on the edges, but still softish in the middle. Bread should be made the day of serving, but can be made several hours in advance. Cut into 1" cubes. 3. When ready to serve toss bread, tomatoes, mozzarella, arugula and basil with the vinaigrette.