Description
Savor the fresh flavors of Panzanella Salad, featuring crusty bread, juicy tomatoes, and basil. A quick and healthy meal perfect for any occasion!
Ingredients
Scale
- 4 cups crusty bread, cut into 1-inch cubes
- 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 the oven to 400°F.
- Place the bread cubes on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat and bake for 8-10 minutes until golden and crisp.
- Remove the bread from the oven and let it cool slightly.
- While the bread is toasting, prepare the vegetables: slice the cherry tomatoes, chop the cucumber, thinly slice the red onion, and tear the basil.
- If using large mozzarella, cut it into bite-sized pieces.
- In a small bowl, whisk together ¼ cup olive oil, red wine vinegar, dijon mustard, minced garlic, salt, and black pepper until emulsified.
- In a large bowl, combine the toasted bread, tomatoes, cucumber, red onion, mozzarella, and basil.
- Pour the dressing over the salad and gently toss until everything is coated. Avoid over-mixing to preserve the bread's texture.
- Let the salad sit for 10-15 minutes so the bread absorbs the flavors.
- Adjust seasoning if necessary, then serve immediately.
Notes
Day-old bread works best for this salad as it absorbs dressing without becoming mushy.
Feel free to add additional vegetables like bell peppers or olives for more flavor.
This salad can be made ahead; just add the dressing right before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg