Panzanella Salad is a Tuscan salad of bread and tomatoes. It makes the perfect dish for Summer.
I’ve never had Panzanella salad until recently and I’m in love. What can be better than crusty bread softened by the juices of fresh tomatoes? Add in cheese, onions and basil and it’s over the top good.
A few tips for making this salad:
- Use a hard crusty bread like a baguette. If you use bread that is too soft then it will become soggy with all the liquid from the tomatoes.
- Be sure to make this at least an hour before you want to serve it. It takes a bit of time for the bread to absorb the flavors. I personally like to make this the night before. I like how soft the bread becomes and it’s so packed with flavor.
- I used mozzarella balls, but you can use cubes of mozzarella instead.
If it’s hot at your place and you have an abundance of tomatoes then give this salad a try. It’s fabulous!
- 1 baguette, cut into 1-inch cubes
- 1/4 cup olive oil, divided
- 1 tsp Italian Seasoning
- 1 1/2 lbs. tomatoes, cut into chunks
- 1/4 cup red onion, diced
- 8 oz mozzarella balls
- 1 garlic clove, minced
- 1 tsp. sugar
- 1 1/2 tbsp. red wine vinegar
- 1/4 cup basil leaves, chiffoned
- salt & pepper, to taste
- Preheat the oven to 400 degrees. Place the bread cubes onto a rimmed baking sheet. Drizzle the 2 tbsp. olive oil over the bread, sprinkle with the Italian Seasoning and toss with your hands making sure all the bread is well coated.
- Bake for 10 minutes. Once done set the bread aside and allow to cool.
- In a large bowl, add the tomatoes, mozzarella balls, red onions, garlic and sugar. Mix well. Drizzle the mixture with 2 tbsp. olive oil and the red wine vinegar. Mix well.
- Add the basil, bread cubes, salt and pepper and mix well again.
- Allow to sit for 45 minutes to an hour tossing every 10 minutes.