Description
Panzanella Salad is a classic Italian summer dish featuring crispy toasted bread cubes combined with juicy ripe tomatoes, fresh mozzarella, red onion, and aromatic basil, all tossed in a flavorful red wine vinaigrette. This refreshing and vibrant salad is perfect as a light meal or a side dish, showcasing the rustic charm of Tuscan cuisine.
Ingredients
Bread
- 6 oz crusty bread (1/2 loaf), cut into 1-inch cubes (about 6 cups)
- 2 Tbsp extra virgin olive oil
- 1/8 tsp sea salt
Salad
- 2 lbs ripe tomatoes, cut into small wedges or bite-sized pieces
- 8 oz fresh mozzarella, halved mozzarella pearls
- 1/2 medium red onion, thinly sliced
- 1/2 cup basil leaves (about 22 leaves), coarsely chopped, plus more for garnish
Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, grated
- 1/2 tsp salt (or to taste)
- 1/8 tsp black pepper
Instructions
- Toast the Bread: Preheat your oven to 400˚F (200˚C). Place the cubed bread in a mixing bowl and drizzle with 2 tablespoons of extra virgin olive oil and a pinch of sea salt. Toss to coat evenly. Spread the bread cubes in a single layer on a baking sheet and bake for 9 to 12 minutes until they are golden and crisp throughout. Remove from oven and set aside to cool completely.
- Make the Dressing: While the bread is toasting, combine 1/2 cup of extra virgin olive oil, 1/4 cup red wine vinegar, grated garlic cloves, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Whisk thoroughly until all ingredients are well blended. Set the dressing aside to allow the flavors to meld.
- Assemble and Serve: In a large mixing bowl, combine the cooled toasted bread cubes, diced tomatoes, thinly sliced red onion, halved mozzarella pearls, and coarsely chopped basil leaves. Pour the prepared dressing over the salad and toss gently to combine all ingredients evenly. Let the salad rest at room temperature for 15 to 20 minutes to allow the bread to absorb the dressing and flavors to marry. Garnish with additional fresh basil leaves before serving.
Notes
- Using day-old or slightly stale bread helps achieve the best texture for the croutons.
- Allowing the salad to rest before serving enhances the flavor by letting the bread soak up the dressing.
- You can substitute fresh mozzarella pearls with chunks of fresh mozzarella if unavailable.
- Adjust the salt and pepper in the dressing to your preference.
- For a vegan version, omit mozzarella and add extra vegetables like cucumbers or bell peppers.
