a new twist on a caprese salad

Panzella salad
Summer is easy.  Cut some tomatoes, layer with mozzarella and drip some pesto over the top.  I decided to mix it up. 

I took a baquette and cut it into small pieces for croutons.  In a large frying pan I coated the bottom with olive oil.  Once it got hot I tossed all the bread pieces in the pan with kosher salt.  I mixed this at a low heat until the croutons got toasted.

I chopped a round of room temperature fresh mozzarella into cubes.  Took lots of golden and red cherry tomatoes and sliced them in half.  I also made some fresh chunky pesto with green and purple basil. 

Put all of this into a bowl and tossed.  Nice change from the classic caprese salad.