Description
Panzanella Salad is a classic Italian bread salad that combines crispy toasted bread cubes with fresh cherry tomatoes, cucumber, red onion, mozzarella, and basil, all tossed in a tangy red wine vinaigrette. Perfect as a light, refreshing meal or side dish, this salad is a great way to use up day-old bread and enjoy vibrant Mediterranean flavors.
Ingredients
Salad
- 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
Dressing
- 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
- Toast the Bread: Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat evenly. Bake for 8-10 minutes until the bread is lightly golden and crisp on the outside but still slightly soft inside. Remove from the oven and cool slightly.
- Prepare the Vegetables and Herbs: While the bread is toasting, halve the cherry tomatoes, chop the cucumber, thinly slice the red onion, and tear the fresh basil leaves. If using large mozzarella, cut it into bite-sized pieces.
- Make the Dressing: In a small bowl, whisk together ¼ cup olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until the mixture is well combined and slightly emulsified.
- Combine Salad Ingredients: In a large mixing bowl, add the toasted bread cubes, cherry tomatoes, cucumber, red onion, mozzarella, and basil.
- Add the Dressing: Pour the dressing over the salad ingredients and gently toss to coat everything evenly. Be careful not to over mix to maintain the bread’s texture.
- Rest the Salad: Allow the salad to sit for 10-15 minutes before serving so the bread can absorb the dressing flavors while still retaining some crunch.
- Adjust and Serve: Taste the salad and adjust the seasoning with additional salt, pepper, or a drizzle of olive oil if desired. Serve immediately.
Notes
- Using day-old or slightly stale bread helps the bread absorb the dressing better without becoming too soggy.
- You can substitute fresh mozzarella pearls with diced fresh mozzarella or bocconcini.
- For a vegan version, omit the mozzarella or replace it with vegan cheese.
- The salad is best served fresh but can be refrigerated for up to a few hours; avoid storing for too long to maintain bread texture.
- Feel free to add other seasonal vegetables like bell peppers or olives for variation.
