Description
This Panzanella salad is a refreshing and vibrant summer dish made with quality tomatoes, crusty bread, fresh vegetables, and a tangy homemade dressing. Perfect as a light meal or a side, it showcases the best of simple Italian flavors with an optional addition of fresh mozzarella for creaminess.
Ingredients
Salad
- ½ pound ciabatta or sourdough bread, cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil
- ½ cup thinly sliced red onion
- 1½ pounds tomatoes, sliced into wedges or halved
- ½ English cucumber, sliced into half moons
- 6 ounces fresh mozzarella, torn (optional)
- 1 cup fresh basil leaves, torn, plus more for garnish
- Sea salt, to taste
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, to taste
Instructions
- Toast the Bread: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the bread cubes on the sheet, drizzle with 1 tablespoon of extra-virgin olive oil, and sprinkle with sea salt. Toss the bread to coat evenly, then spread out in a single layer and bake for 7 to 10 minutes, or until the bread is crisp and golden around the edges.
- Prepare the Dressing: In a large bowl, whisk together ¼ cup extra-virgin olive oil, 3 tablespoons sherry vinegar (or red wine vinegar), grated garlic cloves, ½ teaspoon Dijon mustard, sea salt, and several grinds of freshly ground black pepper until well combined and emulsified.
- Assemble the Salad: Add the thinly sliced red onion, tomato wedges, sliced cucumber, and toasted bread cubes to the bowl with the dressing. Toss gently to fully coat all ingredients in the vinaigrette.
- Add Cheese and Basil: If using, add the torn fresh mozzarella and 1 cup torn fresh basil leaves to the salad. Gently toss again to combine all flavors without bruising the basil or breaking up the cheese too much.
- Season and Serve: Taste the salad and adjust seasoning with additional sea salt and pepper as needed. Garnish with extra fresh basil leaves on top before serving. Serve immediately for best texture and flavor.
Notes
- Use the freshest, ripest tomatoes available for the best flavor in this simple salad.
- Good quality, crusty bread like ciabatta or sourdough is essential as it soaks up the dressing without becoming too soggy.
- The fresh mozzarella is optional but adds a creamy, mild contrast to the acidity of the tomatoes and vinegar.
- You can swap sherry vinegar with red wine vinegar if preferred.
- For extra flavor, let the salad rest for 10-15 minutes after tossing to allow the bread to absorb the dressing fully.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
