Panzanella
An Italian bread salad made with a medley of toasted bread pieces, plenty of fresh ripe tomatoes, flavorful sweet basil, bright red onion, an a vibrant vinaigrette. This version also includes refreshing cucumbers and rich fresh mozzarella to take it over the top!
Servings: 6
Ingredients
- 6 cups (8 oz) ciabatta, baguette or sourdough bread, stale, cut into 1-inch cubes
- 8 Tbsp extra virgin olive oil, divided, or more to taste
- 3 Tbsp white balsamic vinegar or white wine vinegar*
- 2 tsp minced garlic (2 cloves)
- 1 tsp dijon mustard
- Salt and black pepper
- 1 1/2 lbs. tomatoes, such as Campari and grape tomatoes, cut into bite size pieces or halved
- 10 oz (about 1/2) English cucumber, halved, seeded and sliced
- 1/2 cup thin sliced red onion (1/2 of 1 small)
- 8 oz. fresh mozzarella pearls (or a round cut into small cubes)
- 1/2 cup torn fresh basil leaves
- 1/4 cup chopped fresh parsley
Instructions
- For the bread cubes: Heat oven to 400 degrees. Drizzle 2 Tbsp olive oil onto one half side of an 18 by 13-inch baking sheet. Pour bread cubes over and rub and toss bread cubes in the olive oil to soak it all up and to evenly coat them.
- Bake bread cubes in preheated oven until golden brown and crips, tossing once halfway through baking, for about 15 minutes total. Remove and set aside to cool.
- For the dressing: In a mixing bowl whisk together remaining 6 Tbsp olive oil, the vinegar, garlic, dijon mustard and season with salt and pepper to taste.
- For the salad: To a large salad bowl add tomatoes, cucumber, red onion, and mozzarella. Whisk dressing again and pour over, then gently toss. If desired add a little more olive oil if needed.
- Add toasted bread cubes, basil and parsley and toss. For crisp toasted bread serve shortly after preparing, if you want it softer let it rest in the fridge for a few hours.
Notes
- *If you want a more mild lightly sweet dressing use white balsamic vinegar, if you want it to have more zip and a bit more tartness use white wine vinegar (or red wine vinegar).