Tomato Panzanella (Tuscan Bread Salad)
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
3 servings
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Calories
306 kcal
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Course
Salad
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Cuisine
Mediterranean
Tomato Panzanella (Tuscan Bread Salad)
Description
This Tomato Panzanella (Tuscan Bread Salad) starts with tearing ciabatta bread into pieces, drizzling with olive oil, and toasting until lightly browned but still soft inside. The salad combines halved cherry tomatoes, thinly sliced shallots, chopped cucumber, and cubed mozzarella cheese. Fresh basil leaves are added generously to enhance aroma and taste.
The lemony dressing is made by whisking lemon zest and juice with olive oil and a blend of sherry and white wine vinegars, seasoned with sea salt and black pepper. The salad ingredients are tossed with this vibrant dressing just before serving to coat the crunchy bread and fresh vegetables evenly. Optionally, the mozzarella cubes can be marinated beforehand with olive oil, Italian seasoning, parsley, red pepper flakes, and seasoning to boost flavor.
The combination results in a refreshing salad with a mix of textures: soft bread soaked slightly in dressing, juicy tomatoes, crisp cucumber, tender cheese, and herbaceous basil. It pairs well with light meals or as a starter. The recipe is adaptable to other crusty breads such as baguette or focaccia. Garnishing with extra lemon and basil adds visual and taste appeal.
The salad benefits from fresh, ripe ingredients and immediate serving once assembled to retain bread texture. The estimating nutrition facts are provided for guidance but can vary. Make the dressing ahead and toast bread just before assembling for best results.
Ingredients
- 1 ciabatta roll or two small rolls, large 6-7 inch
- 1 TBSP extra virgin olive oil
- 10 oz cherry tomato
- 1 shallot large
- ½ cucumber
- 2 oz mozzarella cubed
- basil as much as you'd like!, fresh
EASY LEMON DRESSING
- 1 lemon plus extra to garnish if desired, fresh
- 3 TBSP extra virgin olive oil
- 1 TBSP sherry vinegar
- 1 TBSP white wine vinegar
- ¼ tsp salt sea salt
- ¼ tsp black pepper
OPTIONAL MOZZARELLA MARINADE
- 1 tsp extra virgin olive oil
- 1/8-1/4 tsp Italian blend seasoning
- 1/8-1/4 tsp parsley (fresh or dried)
- ⅛ tsp red pepper flakes
- salt to taste
- black pepper to taste
Instructions
- First whisk together your dressing: Zest half of your lemon then squeeze out all its juice. Combine zest, juice, and remanining ingredients in a mason jar and shake well. Once to mix then again before serving.
- Heat your oven or toaster oven to 425 degrees F. Line a baking sheet and top with torn pieces of ciabatta bread. Drizzle with a tablespoon of olive oil, toss to coat, and arrange in an even layer. Toast until lightly browned but still soft on the inside, approx. 5-7 minutes.
- For the salad, halve your cherry tomatoes, peel and thinly slice the shallow, and chop your cucumber.
- Combine veggies with cubed mozzarella (feel free to use the optional mozzarella marinade above if you'd like!) and toasted ciabatta. Add as much basil as your heart desires. Give your lemony dressing one final shake and pour over salad. Toss to combine and garnish with extra basil and lemon wedges.
- Dive in!
Notes
- Substitute ciabatta with other crusty breads like baguette, French loaf, Italian bread, or focaccia as preferred.
- If using the optional mozzarella marinade, prepare it after making the dressing and toss mozzarella cubes to absorb extra flavor.
- Adding a few drops of dressing to the mozzarella before mixing with other ingredients enhances the cheese's taste.
- Nutrition facts are estimated; adjust ingredient quantities to fit dietary needs and preferences.
- Serve the salad soon after assembling to maintain the toasted bread’s texture and freshness of the vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 15mg | 5% |
| Sodium | 418mg | 17% |
| Potassium | 366mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 626IU | 13% |
| Vitamin C | 43mg | 48% |
| Calcium | 122mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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