Panzanella Salad Recipe
Experience the vibrant flavors of summer with this refreshing Panzanella Salad, where juicy tomatoes, crisp cucumbers, and aromatic basil come together in a deliciously simple dish.
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Servings: 4 Servings
Ingredients
- 1½ pounds tomatoes sliced into wedges or halved
- ½ English cucumber sliced into half-moons
- ½ cup thinly sliced red onion
- ½ pound ciabatta or sourdough bread cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil
- Sea salt
- 1 cup fresh basil leaves torn, plus more for garnish
- 6 ounces fresh mozzarella torn (optional)
For the dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons sherry vinegar or red wine vinegar
- 3 garlic cloves grated
- ½ teaspoon Dijon mustard
- Heaping ½ teaspoon sea salt
- Freshly ground black pepper
Instructions
- Begin by preheating your oven to 350°F. Prepare a baking sheet by lining it with parchment paper. Spread the bread cubes on the sheet, drizzle with olive oil, and sprinkle with a pinch of sea salt. Toss the bread cubes to ensure they are evenly coated, then arrange them in a single layer. Bake for 7 to 10 minutes, or until the edges turn crisp and golden.
- In a large mixing bowl, combine the olive oil, vinegar, grated garlic, Dijon mustard, salt, and a few generous grinds of black pepper. Whisk these ingredients together until the dressing is well emulsified.
- Next, add the sliced red onion, tomatoes, cucumber, and the toasted bread cubes to the bowl with the dressing. Gently toss everything together to ensure the ingredients are well coated in the dressing. If desired, incorporate the torn mozzarella and fresh basil leaves, and give the salad a final gentle toss. Adjust the seasoning if needed. Serve the salad garnished with additional fresh basil for a vibrant finish.