Easy Panzanella Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
15 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
253 kcal
Easy Panzanella Salad
Description
This Panzanella combines cubed ciabatta bread toasted with olive oil and seasoning until golden and crisp, providing crunchy texture. Ripe tomatoes and fresh cucumber slices add juiciness, while small mozzarella balls and Kalamata olives contribute creaminess and briny notes. Thinly sliced red onion offers mild sharpness. The dressing, a mixture of olive oil, balsamic vinegar, and Dijon mustard, coats the salad, coating the bread and vegetables evenly and allowing the bread to soak up flavor as it softens.
Fresh basil and parsley sprinkled on top give herbal fragrance and color. The salad rests for 15 minutes before serving to blend flavors and textures thoroughly.
Tearing the bread rather than cutting it creates more uneven surfaces to absorb dressing and adds interest to the bite.
Ingredients
- 6 cups ciabatta bread torn into pieces, cubed
- ¼ cup extra virgin olive oil
- salt to taste
- black pepper to taste
- 1 pound tomatoes any variety, ripe
- ½ English cucumber sliced
- 1 cup mozzarella balls small
- ¼ red onion thinly sliced
- ½ cup kalamata olives pitted
- 1 tablespoon basil leaves fresh, thinly sliced
- 1 tablespoon parsley chopped, fresh
Dressing
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar or white balsamic vinegar
- 1 teaspoon Dijon mustard
- salt
- black pepper
Instructions
- Preheat the oven to 375°F.
- On a a large baking sheet, combine the ciabatta bread with ¼ cup olive oil, ½ teaspoon kosher salt (or to taste), and ¼ teaspoon pepper. Toss until well combined and bake until lightly browned, about 10-12 minutes. Cool completely.
- In a small bowl, whisk together ¼ cup of olive oil, balsamic vinegar, and Dijon mustard; set aside.
- In a large bowl, combine the tomatoes, thinly sliced red onion, fresh mozzarella, sliced cucumbers, and olives. Add the bread and dressing and toss well to combine. Let rest for 15 minutes, tossing occasionally.
- Top with parsley, basil, and additional salt & pepper to taste.
Notes
- Tearing bread instead of cutting creates better texture and improves dressing absorption.
- Allow the salad to sit, tossing occasionally, so the bread softens and absorbs the dressing flavor.
- Using high-quality olive oil enhances the overall flavor of the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253 | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 11mg | 4% |
| Sodium | 327mg | 14% |
| Potassium | 197mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 90mg | 9% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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