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This Tomato Panzanella Salad recipe brings the heart of Italy to your kitchen with its vibrant flavors and textures. Letting the salad sit for a few minutes after tossing lets the flavors meld together for the ultimate taste experience. Enjoy it as a light lunch or a side to your favorite main dish!
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 15 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| half loaf of day-old ciabatta or baguette stall bread (cut in the middle) | |
| ¼ cup olive oil | |
| 1 clove garlic | |
| 2 lbs ripened tomatoes. (I like to use cherry tomatoes, cut in half) | |
| ½ red onion (sliced thin) | |
| 2 English cucumbers (sliced) | |
| ½ cup fresh basil (roughly chopped) | |
| ¼ cup fresh Italian parsley (roughly chopped) | |
| 6 oz fresh mozzarella (cut into medium size bite) |
For the salad dressing:
| 3 garlic cloves minced | |
| 3 tablespoons red wine vinegar | |
| ¼ cup olive oil | |
| 1 teaspoon dry thyme or oregano | |
| 1 teaspoon dijon mustard | |
| Salt and pepper to taste |
Preparation
1
Prep First for Easy Assembly
Wash your vegetables thoroughly and pre-measure all your ingredients—this makes everything easier once you start assembling the salad. Then, whisk together your salad dressing and set it aside so the flavors can meld while you prep the rest.
Wash your vegetables thoroughly and pre-measure all your ingredients—this makes everything easier once you start assembling the salad. Then, whisk together your salad dressing and set it aside so the flavors can meld while you prep the rest.
2
Toast the Bread
Preheat your oven to 425°F. Place the bread on a baking sheet, drizzle with olive oil, and bake for about 7 minutes. Remove the bread, rub the toasted sides with a garlic clove for extra flavor, then cut it into bite-sized cubes. Toss with a pinch of dry thyme and salt, and return to the oven for another 7 minutes, or until golden and crispy. Let cool while you prep the rest.
Preheat your oven to 425°F. Place the bread on a baking sheet, drizzle with olive oil, and bake for about 7 minutes. Remove the bread, rub the toasted sides with a garlic clove for extra flavor, then cut it into bite-sized cubes. Toss with a pinch of dry thyme and salt, and return to the oven for another 7 minutes, or until golden and crispy. Let cool while you prep the rest.
3
Assemble the Salad
In a large bowl, combine the tomatoes, onion, cucumber, and fresh mozzarella. Pour in the dressing and give everything a good toss. Add the toasted bread cubes, chopped Italian parsley, and basil, then toss again until everything is coated. Taste and adjust the seasoning if needed. For the best flavor, chill the salad in the fridge for about 30 minutes before serving to let all the flavors come together.
In a large bowl, combine the tomatoes, onion, cucumber, and fresh mozzarella. Pour in the dressing and give everything a good toss. Add the toasted bread cubes, chopped Italian parsley, and basil, then toss again until everything is coated. Taste and adjust the seasoning if needed. For the best flavor, chill the salad in the fridge for about 30 minutes before serving to let all the flavors come together.