Description
Panzanella Salad is a vibrant Italian bread salad that celebrates the freshness of summer with a delightful mix of seasonal vegetables and crispy bread.
Ingredients
Scale
- ½ pound ciabatta or sourdough bread, cut into 1” cubes
- 1 tablespoon extra-virgin olive oil for bread
- ½ cup thinly sliced red onion
- 1½ pounds ripe tomatoes, wedged or halved
- ½ English cucumber, sliced into half-moons
- 6 ounces fresh mozzarella, torn (optional)
- 1 cup fresh basil leaves, torn
- ¼ cup extra-virgin olive oil for dressing
- 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
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Toss the bread cubes with olive oil and sea salt on the baking sheet. Spread in a single layer and bake for 7–10 minutes until crisp.
- In a large bowl, whisk together olive oil, vinegar, grated garlic, Dijon mustard, sea salt, and black pepper to make the dressing.
- Add toasted bread, red onion, tomatoes, and cucumber to the bowl with dressing; toss gently to combine.
- Fold in torn mozzarella and basil leaves. Taste and adjust seasoning if needed before serving immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 220
- Sugar: 3g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg