Description
Enjoy this Panzanella Salad bursting with flavor from crusty bread, juicy tomatoes, and fresh basil. It’s easy to prepare and ideal for a light meal or side dish.
Ingredients
Scale
- 4 cups crusty bread, cut into 1-inch cubes (day old works best)
- 2 cups cherry tomatoes, halved
- 1 large cucumber, chopped
- ½ small red onion, thinly sliced
- ½ cup fresh mozzarella pearls (or chopped mozzarella)
- ¼ cup fresh basil, torn
- 2 tablespoons olive oil (for toasting bread)
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F. Place bread cubes on a baking sheet and drizzle with 2 tablespoons olive oil. Toss to coat and bake for 8-10 minutes until golden and crisp.
- While bread toasts, slice the cherry tomatoes, chop the cucumber, thinly slice the red onion, and tear the basil. Cut mozzarella if necessary.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified.
- In a large bowl, combine toasted bread, tomatoes, cucumber, red onion, mozzarella, and basil.
- Pour dressing over the salad and gently toss to coat, being careful not to over mix.
- Let the salad sit for 10-15 minutes before serving for best flavor and texture.
- Taste and adjust seasoning as needed before serving.
Notes
Using day-old bread gives the best texture for this salad.
Allowing the salad to rest lets the bread absorb the flavors of the dressing without becoming soggy.
Feel free to customize with other vegetables or herbs you love.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 2g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg