Panzanella Salad
Panzanella Salad with crusty bread, juicy vine-ripened tomatoes, and the best homemade vinaigrette dressing.
Ingredients
For the Tomato Panzanella Salad:
- 6 oz crusty bread*, (1/2 loaf) cut into 1-inch cubes (6 cups)
- 2 Tbsp extra virgin olive oil
- 1/8 tsp 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, (about 22 leaves), coarsely chopped, 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 tsp salt, or to taste
- 1/8 tsp black pepper
Instructions
- Toast the Bread: Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Spread in a single layer on a baking sheet and bake for 9-12 minutes until the edges are golden and croutons are crisp throughout. Set aside to cool.
- Make Dressing: In a small bowl, combine vinaigrette dressing ingredients and whisk to combine. Set it aside for the flavors to meld while you prepare the rest of your salad ingredients.
- Assemble and Serve: Add tomatoes, onions, mozzarella, basil, and the cooled bread to a large mixing bowl. Add the dressing and toss gently to combine. Let the salad rest for 15 to 20 minutes before serving. Garnish with additional basil.
Notes
*Bread Notes: Use sturdy bread like Ciabatta, Focaccia, Baguette, or Sourdough, and your croutons will be less likely to get soggy. If your bread is not stale, toast it for a few extra minutes until it feels completely dry and crisp.
Nutrition Facts
Panzanella Salad
Amount per Serving
Calories
295
% Daily Value*
Fat
27
g
42
%
Saturated Fat
6
g
38
%
Cholesterol
15
mg
5
%
Sodium
375
mg
16
%
Potassium
392
mg
11
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
6
g
12
%
Vitamin A
1493
IU
30
%
Vitamin C
22
mg
27
%
Calcium
118
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
