Description
Panzanella Salad is a fresh Italian bread salad featuring juicy tomatoes, crisp cucumber, creamy mozzarella, fragrant herbs, and toasted bread tossed in a tangy homemade vinaigrette. Perfect as a light lunch, side dish, or refreshing summer meal.
Ingredients
6 cups ciabatta, baguette, or sourdough bread, stale and cut into 1-inch cubes
8 tablespoons extra virgin olive oil, divided
3 tablespoons white balsamic vinegar
2 teaspoons minced garlic
1 teaspoon Dijon mustard
Salt, to taste
Black pepper, to taste
1½ pounds tomatoes, cut into bite-size pieces
10 ounces English cucumber, halved, seeded, and sliced
½ cup thinly sliced red onion
8 ounces fresh mozzarella pearls or cubed fresh mozzarella
½ cup torn fresh basil leaves
¼ cup chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Drizzle 2 tablespoons of olive oil over a large baking sheet. Add the bread cubes and toss until evenly coated.
- Bake for about 15 minutes, tossing halfway through, until the bread is golden brown and crisp. Let cool slightly.
- Whisk together the remaining olive oil, white balsamic vinegar, minced garlic, Dijon mustard, salt, and black pepper until smooth.
- Place the tomatoes, cucumber, red onion, and mozzarella in a large salad bowl.
- Pour the dressing over the vegetables and gently toss to coat.
- Add the toasted bread cubes, basil, and parsley, then toss lightly until evenly combined.
- Serve immediately for crisp bread, or refrigerate for up to a couple of hours if you prefer the bread to absorb more dressing.
Notes
Use heirloom tomatoes for extra color and flavor.
Substitute feta for mozzarella for a tangier variation.
Add avocado, grilled chicken, or shrimp for a heartier meal.
Red wine vinegar can replace white balsamic for a more traditional flavor.
Mix in olives, capers, or toasted pine nuts for added texture and taste.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Keep the toasted bread separate until serving if making ahead to preserve its crunch.
This salad is best served cold and should not be reheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 25 mg
