Why You’ll Love This Recipe
- Bursting with Freshness: The combination of juicy tomatoes, crisp vegetables, and fresh mozzarella creates a light, refreshing salad that’s perfect for warm weather.
- Simple to Make: It’s quick and easy to prepare, with minimal ingredients and no cooking required (besides toasting the bread).
- Customizable: You can add extra ingredients like avocado or fresh corn for a twist, or swap in different herbs and vegetables to suit your taste.
- Perfectly Balanced: The crunch of the toasted bread combined with the creamy mozzarella and tangy balsamic dressing makes every bite a delightful mix of textures and flavors.
Ingredients
Toasted Bread
- 4 cups sourdough bread (about half a loaf, diced or torn into ½” cubes)
- 2 tablespoons olive oil
- Sea salt & pepper (or garlic salt)
Panzanella Salad
- 2 vine-ripened tomatoes
- 1 cucumber, peeled and finely diced
- 1 bell pepper (red, yellow, orange, or green), finely diced
- ¼ cup red onion, sliced thin or finely diced
- ¼ cup fresh basil, finely chopped
- 8 ounces fresh mozzarella, chopped
- ½ teaspoon sea salt (or more to taste)
- ¼ teaspoon black pepper (or more to taste)
Optional Additions
- 1 ear of fresh corn (optional)
- 1 avocado, diced (optional)
Dressing
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar (or white wine vinegar, apple cider vinegar, etc.)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ tablespoon minced garlic
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Toast the Bread
- Preheat your oven to 375°F (190°C).
- Spread the cubed sourdough bread on a baking sheet. Drizzle with olive oil and sprinkle with sea salt and pepper (or garlic salt).
- Toast the bread in the oven for 10-12 minutes, or until golden and crispy, tossing halfway through for even browning. Remove from the oven and set aside to cool.
2. Prepare the Vegetables
- While the bread is toasting, chop the tomatoes, cucumber, bell pepper, and red onion. Place them in a large bowl.
- Add the fresh basil and mozzarella to the bowl. If you’re using corn, slice the kernels off the cob and add them as well. If adding avocado, dice it and set it aside.
3. Make the Dressing
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, and minced garlic until the dressing is emulsified and smooth.
4. Assemble the Salad
- Once the bread is cool, add it to the bowl with the vegetables and mozzarella.
- Drizzle the dressing over the salad and toss gently to combine.
- Season with additional sea salt and pepper to taste. Add the diced avocado if using and give everything one final toss.
5. Serve
Serve immediately for the best texture, or let the salad sit for about 10-15 minutes to allow the bread to soak up the dressing and flavors.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes (for toasting the bread)
- Total Time: 25-30 minutes
Variations
- Vegan Version: Omit the mozzarella or replace it with vegan cheese.
- Add More Protein: To make this a more filling meal, you can add grilled chicken, shrimp, or chickpeas.
- Extra Veggies: Add more vegetables like cucumbers, radishes, or cherry tomatoes for extra crunch and flavor.
- Cheese Alternatives: Swap mozzarella for burrata, feta, or goat cheese for a different flavor profile.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 1 day. However, the bread will soften as it absorbs the dressing, so it’s best enjoyed fresh.
- Reheating: The salad is not recommended for reheating, as the bread may lose its crispness. If you have leftover dressing, store it separately and add it to fresh bread and veggies for the next day.
FAQs
Can I make Panzanella Salad ahead of time?
You can prepare the vegetables and dressing ahead of time, but it’s best to toast the bread just before serving to maintain its crunch. If you need to prepare the whole salad in advance, store the bread separately and toss it in just before serving.
Can I use a different type of bread?
Yes, you can use any hearty bread such as ciabatta, baguette, or even whole wheat. Sourdough provides a nice tang, but other types work just as well.
What other vegetables can I add to Panzanella Salad?
You can add cucumbers, radishes, or zucchini for extra crunch. Try incorporating roasted vegetables like eggplant or bell peppers for a richer flavor.
Can I make Panzanella Salad without cheese?
Yes, you can skip the cheese for a dairy-free version, or use a dairy-free cheese alternative.
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or even chickpeas are excellent additions to make this a more filling meal.
How do I know when the bread is properly toasted?
The bread should be golden brown and crispy but not too dark. Keep an eye on it to ensure it doesn’t burn.
Is Panzanella Salad gluten-free?
Traditional Panzanella uses bread, so it is not gluten-free. However, you can use gluten-free bread to make it suitable for those with gluten sensitivities.
How can I store leftover Panzanella Salad?
Store any leftover salad in an airtight container in the refrigerator for up to 1 day, but note that the bread will soften over time.
Can I use canned or frozen vegetables for Panzanella Salad?
Fresh vegetables are key to the texture and flavor of this salad, but you can use frozen vegetables if necessary—just be sure to thaw and drain them well before adding them to the salad.
Can I use a different type of vinegar for the dressing?
Yes, you can substitute the balsamic vinegar with apple cider vinegar, white wine vinegar, or even red wine vinegar for a slightly different flavor.
Conclusion
Panzanella Salad is the ultimate summer dish—refreshing, flavorful, and full of texture. The combination of crispy toasted bread, juicy tomatoes, creamy mozzarella, and a tangy dressing is a winning formula that everyone will love. Whether served as a side or a main course, it’s perfect for outdoor dining or any casual meal. Enjoy the burst of Mediterranean flavors with this vibrant, easy-to-make salad!
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Panzanella Salad
- Total Time: 25 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This vibrant Panzanella Salad combines crispy toasted bread, juicy tomatoes, fresh mozzarella, and a tangy balsamic dressing. A perfect summer dish, it’s quick and easy to make, with customizable options for added veggies and protein. Enjoy it as a refreshing side or a light main course for your next picnic, barbecue, or weeknight dinner.
Ingredients
For the Toasted Bread:
4 cups sourdough bread (about half a loaf, diced or torn into ½” cubes)
2 tablespoons olive oil
Sea salt & pepper (or garlic salt)
For the Panzanella Salad:
2 vine-ripened tomatoes
1 cucumber, peeled and finely diced
1 bell pepper (red, yellow, orange, or green), finely diced
¼ cup red onion, sliced thin or finely diced
¼ cup fresh basil, finely chopped
8 ounces fresh mozzarella, chopped
½ teaspoon sea salt (or more to taste)
¼ teaspoon black pepper (or more to taste)
Optional Additions:
1 ear of fresh corn (optional)
1 avocado, diced (optional)
For the Dressing:
¼ cup olive oil
3 tablespoons balsamic vinegar (or white wine vinegar, apple cider vinegar, etc.)
1 teaspoon Dijon mustard
1 teaspoon honey
½ tablespoon minced garlic
Instructions
1. Toast the Bread:
-
Preheat your oven to 375°F (190°C).
-
Spread cubed sourdough bread on a baking sheet. Drizzle with olive oil and sprinkle with sea salt and pepper (or garlic salt).
-
Toast in the oven for 10-12 minutes until golden and crispy, tossing halfway through for even browning. Set aside to cool.
2. Prepare the Vegetables:
-
While the bread is toasting, chop the tomatoes, cucumber, bell pepper, and red onion. Place them in a large bowl.
-
Add fresh basil and mozzarella. If using corn, slice kernels off the cob and add. Set aside diced avocado if using.
3. Make the Dressing:
-
In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and minced garlic until the dressing is emulsified and smooth.
4. Assemble the Salad:
-
Once the bread is cool, add it to the bowl with the vegetables and mozzarella.
-
Drizzle the dressing over the salad and toss gently to combine.
-
Season with additional sea salt and pepper. Add the diced avocado if using and toss again.
5. Serve: Serve immediately, or let the salad sit for 10-15 minutes to allow the bread to absorb the dressing.
Notes
-
Vegan Option: Replace mozzarella with a plant-based cheese or omit it entirely.
-
Add Protein: For a more filling meal, add grilled chicken, shrimp, or chickpeas.
-
Herb Variations: Try oregano, rosemary, or parsley instead of basil for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
