Go Back
Panzanella salad is a delightful and refreshing dish that captures the essence of Italian cuisine. Originating from the rustic kitchens of Tuscany, this salad is a celebration of summer's bounty, combining fresh vegetables, crusty bread, and a harmonious dressing. Traditionally enjoyed during the warmer months, Panzanella offers a vibrant medley of flavors and textures that excite the palate while showcasing the beauty of its ingredients.

Tomato Mozzarella Panzanella Salad

Discover the delight of a Tomato Mozzarella Panzanella Salad, a colorful and refreshing Italian dish perfect for summer dining. This salad combines ripe tomatoes, creamy mozzarella, crunchy cucumbers, and fragrant basil, all combined with crunchy toasted bread. The simple yet flavorful dressing enhances every bite, making it not just a meal, but a celebration of fresh, seasonal ingredients. Perfect for picnics, barbecues, or as a light dinner!
Print Recipe Pin Recipe

Ingredients
  

4 cups cubed rustic Italian bread (preferably day-old)

2 cups ripe cherry tomatoes, halved (variety of colors preferred)

8 oz fresh mozzarella balls (bocconcini), drained

1 medium cucumber, diced

1 small red onion, thinly sliced

1 cup fresh basil leaves, torn

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

Salt and pepper, to taste

Instructions
 

Prepare the Bread: Preheat your oven to 400°F (200°C). Spread the cubed bread on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat the bread evenly. Bake for 10-15 minutes, or until golden brown and crisp. Remove and let cool.

    Combine the Vegetables: In a large bowl, combine the halved cherry tomatoes, diced cucumber, sliced red onion, and torn basil leaves. Mix gently to avoid crushing the tomatoes.

      Make the Dressing: In a small bowl, whisk together the remaining olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined. Taste and adjust seasoning if necessary.

        Assemble the Salad: Add the cooled croutons and mozzarella balls to the vegetable mixture. Drizzle the dressing over the salad and gently toss everything together to ensure the bread absorbs the flavors.

          Chill and Serve: Allow the salad to sit for at least 15 minutes before serving, letting the bread soak in the juices from the tomatoes and dressing. Serve at room temperature or slightly chilled, garnished with more torn basil if desired.

            Prep Time: 15 mins | Total Time: 30 mins | Servings: 4