Description
Classic Panzanella with Mozzarella is a fresh, colorful bread salad packed with juicy tomatoes, crusty toasted bread, creamy mozzarella, cucumber, basil, and a tangy vinaigrette. It is an easy recipe for summer lunches, quick dinner ideas, healthy side dishes, picnic food, fresh salad ideas, and simple Italian-inspired meals that taste bright, rustic, and satisfying.
Ingredients
4 cups crusty bread, cut into cubes
3 tablespoons extra virgin olive oil, divided
4 cups ripe tomatoes, cut into chunks
8 ounces fresh mozzarella, torn or halved
1 cup English cucumber, sliced
1/3 cup red onion, thinly sliced
1/2 cup fresh basil leaves, torn
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
Instructions
1. Preheat the oven to 375°F and place the bread cubes on a baking sheet. Drizzle with 1 tablespoon olive oil and toss until lightly coated.
2. Toast the bread for 10 to 12 minutes, turning once, until the edges are golden and crisp. Let the bread cool.
3. Add the chopped tomatoes to a large bowl and sprinkle with a little salt. Let them sit for 10 minutes so they release their juices.
4. Add the cucumber, red onion, mozzarella, and toasted bread to the bowl with the tomatoes.
5. In a small bowl, whisk together the remaining olive oil, red wine vinegar, Dijon mustard, garlic, kosher salt, and black pepper.
6. Pour the vinaigrette over the salad and toss gently until everything is coated.
7. Fold in the fresh basil, then let the salad rest for 15 to 20 minutes before serving.
8. Taste and adjust with more salt, pepper, vinegar, or olive oil as needed. Serve fresh.
Notes
Use sturdy day-old bread such as ciabatta, sourdough, or Italian bread so the salad keeps texture after dressing.
Let the tomatoes sit with salt before tossing because their juices help flavor the whole salad.
Serve the salad soon after resting. It tastes best when the bread is flavorful but not overly soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Tossed, Toasted
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 345
- Sugar: 6 g
- Sodium: 590 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 30 mg
Keywords: Classic Panzanella with Mozzarella, panzanella salad, tomato bread salad, easy salad recipe, summer salad, Italian salad, quick dinner ideas, healthy side dish