Panzanella Salad Recipe
User Reviews
5
Panzanella Salad Recipe
Description
Panzanella Salad blends toasted bread cubes with juicy and ripe tomatoes, creamy mozzarella pearls, thinly sliced red onion, and fresh basil leaves. The salad is tossed with a simple vinaigrette made from olive oil, red wine vinegar, grated garlic, salt, and black pepper. Toasting the bread cubes in the oven dries them out and crisps the edges, ensuring they hold up well when mixed with the salad and dressing. The sweet and acidic dressing complements the freshness of the tomatoes and the mildness of the mozzarella.
The salad offers a mixture of textures — crisp bread, tender tomatoes, and soft cheese — making it enjoyable as a light lunch or a side dish alongside grilled meats or fish. It is best tossed with dressing shortly before serving to keep the bread from becoming overly soggy.
Choosing sturdy breads such as ciabatta or sourdough helps prevent the bread from falling apart once dressed. Letting the dressing rest for a few minutes before adding it to the salad allows the flavors to meld, enhancing the overall taste experience.
Ingredients
For the Tomato Panzanella Salad:
- 6 oz bread 1/2 loaf) cut into 1-inch cubes (6 cups, crusty
- 2 Tbsp extra virgin olive oil
- 1/8 tsp salt sea salt
- 2 lbs tomatoes cut into small wedges or bite-sized pieces, ripe
- 8 oz fresh mozzarella halved mozzarella pearls
- 1/2 red onion thinly sliced, medium
- 1/2 cup basil about 22 leaves), coarsely chopped, plus more to garnish, leaves
For the Vinaigrette Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 garlic grated, cloves
- 1/2 tsp salt or to taste
- 1/8 tsp black pepper
Instructions
- Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Bake for 9-12 minutes until toasted then set aside to cool. Edges should be golden brown and crisp and the centers should be fully dried through.
- 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.
- Place remaining Panzanella salad ingredients into the same mixing bowl you used for the bread. Add the cooled bread. About 10-15 minutes before serving, drizzle on the dressing, adding it to taste. Toss the salad gently to combine.
Notes
- Use sturdy bread like ciabatta or sourdough to keep the croutons from becoming soggy quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people as a side salad
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbs | 8g | |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 15mg | 5% |
| Sodium | 375mg | 16% |
| Potassium | 392mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1493IU | 30% |
| Vitamin C | 22mg | 24% |
| Calcium | 118mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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