Description
Panzanella Salad (Italian Bread Salad) offers an irresistible blend of flavors, featuring crusty bread, juicy cherry tomatoes, and fresh basil. Perfect for a quick meal, it showcases simple ingredients in a delicious way.
Ingredients
Scale
- 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
- 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
- Preheat the oven to 400°F (200°C). Spread the bread cubes on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat the bread evenly.
- Bake the bread for 8-10 minutes until it is golden and crisp on the outside but still has some softness inside. Once done, remove from the oven and let cool slightly.
- Meanwhile, prepare the other ingredients by halving the cherry tomatoes, chopping the cucumber, thinly slicing the red onion, and tearing the basil leaves. If using large mozzarella, cut it into bite-sized pieces.
- In a small bowl, whisk together ¼ cup olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined and slightly emulsified.
- In a large bowl, combine the toasted bread, cherry tomatoes, cucumber, red onion, mozzarella, and basil.
- Drizzle the prepared dressing over the salad mixture and gently toss until all ingredients are well coated, being careful not to overmix so the bread retains its texture.
- Allow the salad to rest for 10-15 minutes before serving; this helps the bread absorb the dressing while maintaining its texture.
- Taste and adjust the seasoning, adding more salt, pepper, or olive oil if needed. Serve immediately.
Notes
For the best flavor, use day-old bread; it soaks up the dressing beautifully.
Feel free to customize the salad by adding other vegetables like bell peppers or olives.
This salad is best enjoyed fresh but can be stored in the fridge for up to one day.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg