Description
Panzanella Salad is a delightful Italian dish featuring crusty bread soaked in dressing with tomatoes, cucumber, and mozzarella. Perfect for a quick, healthy meal!
Ingredients
Scale
- 4 cups crusty bread, cut into 1-inch cubes (day old works best)
- 2 cups cherry tomatoes, halved
- 1 large cucumber, chopped
- ½ small red onion, thinly sliced
- ½ cup fresh mozzarella pearls (or chopped mozzarella)
- ¼ cup fresh basil, torn
- 2 tablespoons olive oil (for toasting bread)
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Place the bread cubes on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat evenly and bake for 8-10 minutes until lightly golden.
- While the bread is toasting, prepare the vegetables: slice the cherry tomatoes, chop the cucumber, slice the red onion, and tear the basil. If using larger mozzarella, chop it into bite-sized pieces.
- In a small mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper until combined.
- In a large mixing bowl, combine the toasted bread, tomatoes, cucumber, red onion, mozzarella, and basil.
- Pour the dressing over the salad and gently toss until everything is coated, being careful not to over mix.
- Let the salad sit for 10-15 minutes before serving to allow flavors to meld while maintaining bread texture.
- Taste and adjust the seasoning if necessary.
Notes
Day-old bread works best for this salad as it absorbs the dressing without becoming soggy.
Feel free to mix in other vegetables like bell peppers or olives for added flavor.
This salad is best served fresh but can be stored in the refrigerator for a short time.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg