I'd like to suggest that this dish is the theme of my summer 2011 cooking style. Not fancy. Just honest good food.
I guess I'll describe this as a caprese panzanella salad.
|fresh mozzarella, basil, oregano, parsley, cherry tomatoes - croutons|
The croutons are the first step. Tear some chunks from a loaf of french bread. Saute in an iron skillet with
butter, olive oil, garlic powder, kosher salt, and freshly ground pepper. Once the croutons are nicely browned, remove them to your mixing bowl.
Place whole cherry tomatoes into the same iron skillet and on medium-high heat, allow the tomatoes to sear. You won't want them to cook for too long - just enough to give them some color (maybe 3 minutes).
Chop some pepperoncini, the fresh herbs, and the mozzarella and place into mixing bowl with croutons. Drizzle mixture with balsamic vinegar and additional olive oil. Mix and serve.