Panzanella Salad

A fantastic Italian bread and tomato salad, ideal for hot summer days. The dressing is tangy, light, and bursting with herbal notes! Plus, this fantastic side salad is hearty enough for a light lunch.

Course Salad

Cuisine American, Italian

Prep Time 20

Total Time 20

Servings

Calories 280kcal

Author Imma

Equipment

Skillet or baking sheet
Small mixing bowl
Medium mixing bowl

Ingredients

Panzanella Salad

½ day-old baguette cut into 1-inch cubes (about 3 cups)
1-2 tablespoons (15-30ml) olive oil
1 teaspoon (6g) sea salt
2 cups (300g) cherry tomatoes, halved
¼ cup (30g) red onion, thinly sliced
½ cup (70g) fresh mozzarella, chopped or torn into pieces
1 cucumber, cut in half lengthwise and sliced into half-moons (about 2 cups)
½ cup (65g) kalamata olives
¼ cup (6g) fresh basil, torn into pieces
1-2 tablespoons (15-30g) capers (optional )

Dressing

2-3 cloves garlic, ground into a paste
2-3 tablespoons (30-45ml) red wine vinegar
½ teaspoon (3g) Dijon mustard
salt and black pepper to taste
3 tablespoons (45ml) olive oil
½ teaspoon (1g) thyme, minced
1 tablespoon (3-4g) oregano, chopped

Instructions

Heat the oil in a cast-iron skillet over medium heat, adding oil as desired. Add the bread cubes, let them sit for a minute, then toss frequently until golden brown (8-10 minutes). Adjust the heat if the bread browns too quickly.
Or drizzle 1-2 tablespoons of oil and a pinch of salt on the bread cubes and toast in the oven at 425℉ (220℃) on a parchment-lined baking sheet for 7-10 minutes or until lightly golden. Remove from the oven and let it cool on a wire rack.
In a medium salad bowl, combine the tomatoes, onions, bread cubes, cucumber, mozzarella, and olives.
In a small mixing bowl or glass jar, combine the garlic, vinegar, Dijon mustard, salt, and black pepper. Whisk in olive oil until the mixture emulsifies and thickens. Then, stir in thyme and oregano.
Pour dressing over the salad about 30 minutes before serving. Toss to coat and adjust the seasoning to taste with salt and pepper.
Top with capers and fresh basil before serving if desired.

Notes

Feel free to add bell peppers and other veggies
Store-bought croutons also work if that's what you have
Let the salad sit for at least half an hour before serving
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe

Nutrition