Description
This Panzanella Salad combines crusty bread and fresh veggies for a delightful dish. Its irresistible flavors and simple prep make it ideal for a quick dinner.
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 the oven to 400°F.
- Spread the bread cubes on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat evenly.
- Bake for 8-10 minutes until lightly golden and crisp outside and slightly soft inside. Remove and allow to cool a bit.
- While the bread toasts, halve the cherry tomatoes, chop the cucumber, thinly slice the red onion, and tear the fresh basil. Cut mozzarella into bite-sized pieces if needed.
- In a small bowl, whisk together olive oil, red wine vinegar, dijon mustard, minced garlic, salt, and black pepper until well mixed.
- In a large bowl, combine the toasted bread, tomatoes, cucumber, red onion, mozzarella, and basil.
- Drizzle the dressing over the salad and gently toss to coat everything evenly without over mixing the bread.
- Let the salad sit for 10-15 minutes to absorb flavors while maintaining some texture.
- Taste and adjust seasoning with salt, pepper, or olive oil as needed. Serve immediately.
Notes
Use day-old bread for the best texture.
Allowing the salad to sit develops the flavors without losing the bread’s integrity.
Feel free to add other vegetables or proteins for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg