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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!
Ingredients:
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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 | |
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
Start by whisking the salad dressing and setting it aside.
2
Preheat the oven to 425 degrees. Place the bread on a baking sheet, drizzle with olive oil, and bake for about 7 minutes.
Take out the bread, rub the toasted sides with a garlic clove, cut into smaller cubes, toss with dry thyme and salt, and bake for another 7 minutes until golden brown. Set aside and let them cool.
3
Combine the tomatoes, onion, cucumber, and fresh mozzarella in a large bowl. Toss with the salad dressing, add the bread and chopped Italian parsley and basil. Toss again and adjust the seasoning as needed.
Chill the salad in the refrigerator for 30 minutes before serving for the flavors to meld fully.