Panzanella Salad

This panzanella salad recipe is packed with juicy tomatoes, fresh basil, mozzarella, crisp cucumbers, and toasted ciabatta tossed in a simple homemade vinaigrette.

Prep Time15

Cook Time15

resting time30

Course: Salad

Cuisine: Italian

Servings:

Calories: 332kcal

Ingredients

2 ciabatta rolls torn or cut into 1-inch pieces (to make about 4 cups)
2 TBS extra virgin olive oil, plus ½ cup for dressing
Salt to taste
Freshly ground black pepper to taste
2 cups cherry tomatoes halved
1 small red onion very thinly sliced
3 Persian cucumbers diced
½ cup packed fresh basil leaves finely chopped
8 ounces fresh mozzarella cheese cut into small cubes
¼ cup red wine vinegar
1 garlic clove minced
1 teaspoon Dijon mustard

Instructions

Preheat the oven to 375°F (190°C). Prepare the Ciabatta by tossing the bread : pieces with 2 TBS olive oil, salt, and pepper in a large bowl. Spread them out on a baking sheet and bake until crispy and golden, about 10-15 minutes. Remove from the oven and allow to cool.
Make the dressing by whisking together the red wine vinegar, ½ cup olive oil, minced garlic, Dijon mustard, salt, and pepper until well combined and emulsified.
Halve the cherry tomatoes. Thinly slice the red onion. Dice the Persian cucumbers. Finely chop the basil leaves. Place all in a large salad bowl. Add the mozzarella cheese.
Drizzle with the vinaigrette and gently toss to ensure all the ingredients are evenly coated. Toss in ciabatta bread then allow the salad to rest for about 15 to 30 minutes at room temperature to let the bread soak up the dressing and the flavors to meld together.

Notes

Salad can be made in advance and refrigerated but leave out the ciabatta bread and dressing. Both can be added and salad can be tossed together 15 to 30 minutes before serving.

Nutrition