Panzanella Salad is a Tuscan salad of bread and tomatoes. It makes the perfect dish for Summer.
*Recipe originally was published several years ago and I have updated it to how I make it today.
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 crusty bread like a Ciabatta or french 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 a half and hour before you want to serve it. It takes a bit of time for the bread to absorb the flavors.
- 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 loaf Ciabatta bread, cut into 1/2 inch-1 inch pieces
- 1/3 cup olive oil
- salt and pepper, to taste
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 2 tbsp white balsamic vinegar*
- 4 medium tomatoes, cut into wedges
- 3/4 cup red onion, thinly sliced
- 10 basil leaves, cut into thin slices
- 8 oz Mozzarella balls, cut in half
- balsamic glaze, to taste
Preheat oven to 400 degrees
In a large bowl, toss together the bread, olive oil, salt and pepper and garlic. Mix well. Pour the contents onto a baking sheet and bake for 5-10 minutes. Bread should be slightly browned and a bit crispy.
Meanwhile, in another large bowl add the tomatoes, basil and mozzarella. Once the bread has cooled add the bread to the bowl. Toss with the dressing**. Let sit for 20 minutes. Finish with a drizzle of balsamic vinegar.
*You can use regular balsamic vinegar in place of white balsamic vinegar.
**I like to double the dressing. I don't use all of it, but I use 90% of it.