Description
Panzanella Salad is a classic Italian bread salad that's vibrant, fresh, and perfect for using up day-old crusty bread. This easy-to-make dish combines toasted bread cubes with juicy cherry tomatoes, crisp cucumbers, fresh basil, mozzarella, and a tangy red wine vinegar dressing. Ideal as a light lunch or a side dish, the salad is refreshing, flavorful, and celebrates simple Mediterranean ingredients.
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 your oven to 400°F. Spread the bread cubes on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat evenly. Bake for 8-10 minutes until the cubes are lightly golden and crisp on the outside but still slightly soft inside. Remove from the oven and let them cool slightly.
- Prepare 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 into pieces. If using large mozzarella, cut it into bite-sized pieces.
- Make the Dressing: In a small bowl, whisk together the ¼ cup olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until the mixture is well combined and slightly emulsified.
- Assemble the Salad: In a large mixing bowl, combine the toasted bread cubes, cherry tomatoes, cucumber, red onion, mozzarella, and basil leaves.
- Add Dressing and Toss: Pour the dressing over the salad ingredients. Gently toss everything together carefully to coat the salad evenly without breaking the bread cubes too much, preserving their texture.
- Let It Rest: Allow the salad to sit for 10-15 minutes before serving. This resting time gives the bread a chance to soak up the dressing and flavors while maintaining some texture and bite.
- Adjust and Serve: Taste the salad and adjust seasoning with extra salt, pepper, or a drizzle of olive oil if necessary. Serve immediately for the freshest experience.
Notes
- Using day-old or slightly stale bread works best as it holds up better when soaked with dressing.
- Feel free to substitute fresh mozzarella pearls with any mozzarella cheese cut into bite-sized pieces.
- For extra flavor, you can add capers or olives.
- The salad is best enjoyed fresh but can be refrigerated for a couple of hours; stir gently before serving.
- Adjust the acidity of the dressing by adding more or less vinegar to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian