Panzanella Salad Recipe with Fresh Mozzarella

This Panzanella Salad recipe is a delightful way to celebrate the vibrant flavors of summer. Combining juicy tomatoes, fresh mozzarella, and toasted bread, this Italian classic is a feast for the eyes and the taste buds. Fresh basil and a simple vinaigrette combine everything, making it perfect for any occasion.

The discovery of this salad was a serendipitous gift from one of my cherished café patrons, an Italian who shared his family’s traditional recipe. It quickly became a favorite on our special menu. Panzanella, meaning ‘little swamp,’ originates from ancient Roman times when salad dressing seeped into bread, creating a pleasingly soggy texture.

Often compared to a salad version of bruschetta, Panzanella features crunchy toasted bread cubes, luscious tomatoes, aromatic basil, and the rich flavors of olive oil and vinegar. This vibrant salad is a delightful symphony of tastes, textures, and aromas that bring it to life.

Ingredients for Panzanella Salad Recipe:

• Half Loaf of Day-Old Ciabatta or Baguette Opt for a slightly stale ciabatta or baguette; it holds up well to soaking without becoming too mushy.
•  Olive Oil (Good Extra Virgin): Select a high-quality extra virgin olive oil for a robust flavor that complements the salad.
• Garlic: Use fresh garlic for a vibrant kick. Adjust quantity based on personal preference.
• Ripened Tomatoes (Cherry Tomatoes, Halved): Choose ripe cherry tomatoes for their sweetness and color, which enhance the overall freshness of the salad.
• Red Onion (Thinly Sliced): Red onion for its milder flavor, adding a crisp bite to the salad.
• Persian Cucumbers (Sliced): known for their crispness, they bring a refreshing element to the salad.
• Fresh Basil (Roughly Chopped): Use fresh basil for its aromatic essence, elevating the salad’s herbaceous notes.
• Fresh Italian Parsley (Roughly Chopped): Fresh Italian parsley adds a bright, earthy flavor; roughly chop for a rustic touch.
• Fresh Mozzarella (medium-sized Bites): These medium-sized mozzarella bites are creamy and balance the salad’s textures.

Bread Choice for Panzanella Salad Recipe

The bread’s freshness plays a vital role in the Panzanella Salad’s texture and flavor. This recipe recommends using stale bread for ideal results. Stale bread, neither too fresh nor dry, achieves a softer texture. Leave the bread unwrapped or lightly wrapped on the counter for 1 to 2 days to attain this. If time is short, lightly dry it in a 300°F oven for about 15 minutes, ensuring it doesn’t toast. Stale bread enhances the salad’s texture, preventing sogginess. However, if preferred, fresh bread can be used with a slight adjustment in texture and moisture levels.

Tomato Panzanella Salad: Top Tips

• Season Your Tomatoes: As soon as you slice your tomatoes, sprinkle some salt on them. This ensures the right seasoning of tomatoes’ natural tanginess and amplifies ts.
• Choose the Right Bread: Regarding Panzanella, your bread choice is crucial. Opt for European bread like ciabatta or baguette. Their light and airy structure, loaded with air bubbles, contrasts the denser commercial bread varieties.
• Patience is a Virtue: After assembling your tomato panzanella salad, give it some time to rest. This allows the ingredients to mingle, the dressing to seep in, and the flavors to merge beautifully. Your patience will be rewarded with a salad that’s as delicious as visually appealing!

What Goes Well with Tomato Panzanella Salad?

Tomato Panzanella Salad shines as a standalone light lunch. It pairs beautifully on a hot summer day with a refreshing iced tea and lemonade glass. If you’re firing the grill, consider serving it alongside grilled corn on the cob, succulent sea bass, or flavorful kofta kababs. The salad’s freshness will perfectly offset the rich, smoky flavors of the grill.

If you’re leaning towards traditional Italian fare, Tomato Panzanella Salad is a delightful accompaniment to Mediterranean shrimp pasta, eggplant parmesan, or a hearty lasagna. It adds a light, refreshing counterpoint to these heavier dishes.