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:
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Preheat your oven to 375°F (190°C).
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Spread cubed sourdough bread on a baking sheet. Drizzle with olive oil and sprinkle with sea salt and pepper (or garlic salt).
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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:
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While the bread is toasting, chop the tomatoes, cucumber, bell pepper, and red onion. Place them in a large bowl.
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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:
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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:
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Once the bread is cool, add it to the bowl with the vegetables and mozzarella.
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Drizzle the dressing over the salad and toss gently to combine.
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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
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Vegan Option: Replace mozzarella with a plant-based cheese or omit it entirely.
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Add Protein: For a more filling meal, add grilled chicken, shrimp, or chickpeas.
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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
