This Panzanella Salad is a delightful combination of crusty bread, juicy tomatoes, fresh mozzarella, and aromatic basil, all brought together with a tangy homemade vinaigrette. Perfect for using up stale bread and ripe tomatoes, this salad is a fantastic side dish or a light lunch that is full of flavor and texture. Enjoy the burst of summer freshness in every bite!
Ingredients:
For the Salad:
6 oz crusty bread (1/2 loaf), cut into 1-inch cubes (6 cups)
2 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
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, coarsely chopped (about 22 leaves), plus more to garnish
For the Vinaigrette Dressing:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, grated
1/2 teaspoon salt, or to taste
1/8 teaspoon black pepper
Directions:
Preheat Oven: Preheat your oven to 400°F (200°C).
Toast Bread: Place the bread cubes in a mixing bowl, drizzle with 2 tablespoons olive oil and a pinch of salt. Spread the bread on a baking sheet and bake for 9-12 minutes, until golden brown and crisp. Set aside to cool.
Make Dressing: In a small bowl, combine the vinaigrette ingredients (olive oil, red wine vinegar, grated garlic, salt, and pepper) and whisk to combine. Let it sit while you prepare the salad.
Toss Salad: Place the remaining salad ingredients (tomatoes, mozzarella, red onion, and basil) into the same mixing bowl you used for the bread. Add the cooled bread cubes. About 10-15 minutes before serving, drizzle the dressing over the salad and toss gently to combine.
Serve: Garnish with additional basil leaves if desired and serve immediately.
This Panzanella Salad is a refreshing and flavorful dish that captures the essence of summer. Perfect for any meal, it's a delicious way to enjoy fresh, seasonal ingredients.
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Servings: 6 people as a side salad
Kcal: 295 per serving