Description
Panzanella is a classic Italian bread salad that combines crispy toasted bread cubes with fresh tomatoes, cucumbers, red onion, mozzarella pearls, and fresh herbs, all tossed in a tangy garlic and balsamic vinaigrette. Perfectly suited for warm weather, this vibrant, refreshing salad makes use of stale bread and fresh summer vegetables for a rustic, flavorful dish that can be served as a light meal or side.
Ingredients
Bread
- 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)
Dressing
- 3 Tbsp white balsamic vinegar or white wine vinegar
- 2 tsp minced garlic (about 2 cloves)
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Salad
- 1 1/2 lbs tomatoes (such as Campari and grape), cut into bite-sized pieces or halved
- 10 oz English cucumber, halved, seeded and sliced
- 1/2 cup thinly sliced red onion (about 1/2 of 1 small onion)
- 8 oz fresh mozzarella pearls or a round mozzarella cheese cut into small cubes
- 1/2 cup torn fresh basil leaves
- 1/4 cup chopped fresh parsley
Instructions
- Toast the bread cubes: Preheat your oven to 400°F (200°C). Drizzle 2 tablespoons of olive oil onto one half of an 18×13-inch baking sheet. Spread the bread cubes over the oiled side, tossing and rubbing them gently to coat them evenly with the olive oil.
- Bake bread cubes: Bake the bread cubes in the preheated oven until they are golden brown and crisp, about 15 minutes total. Toss them once halfway through the baking time to ensure even toasting. Remove from the oven and set aside to cool.
- Prepare the dressing: In a mixing bowl, whisk together the remaining 6 tablespoons of olive oil, white balsamic vinegar, minced garlic, Dijon mustard, salt, and black pepper until well combined. Adjust seasoning to taste.
- Assemble the salad: In a large salad bowl, combine the tomatoes, cucumber slices, thinly sliced red onion, and mozzarella pearls. Whisk the dressing again then pour it over the salad ingredients and gently toss everything to coat evenly. Add a bit more olive oil if desired.
- Add bread and herbs: Add the toasted bread cubes, torn basil leaves, and chopped parsley to the salad. Toss gently to combine. Serve immediately if you prefer crisp bread, or let the salad rest in the refrigerator for a few hours for a softer texture as the bread absorbs the dressing and juices.
Notes
- Use stale bread for best texture; fresh bread may become too soggy.
- Adjust the amount of olive oil and vinegar based on personal taste preference.
- For a vegan version, omit mozzarella or substitute with vegan cheese.
- Best served the same day for optimal texture and freshness.
- Can be made ahead and refrigerated; bread will soften but flavors deepen.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
