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Avatar photoIsha Joe

Panzanella Salad

Panzanella Salad with crusty bread, juicy vine-ripened tomatoes, and the best homemade vinaigrette dressing.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time: 15 minutes
Total Time 35 minutes
Servings: 6 people
Course: Salad
Cuisine: Italian
Calories: 295
Ingredients Method Notes

Ingredients
  

For the Tomato Panzanella Salad:
  • 6 oz crusty bread* (1/2 loaf) cut into 1-inch cubes (6 cups)
  • 2 Tbsp extra virgin olive oil
  • 1/8 tsp sea salt
  • 2 lbs ripe tomatoes cut into small wedges or bite-sized pieces
  • 8 oz fresh mozzarella halved mozzarella pearls
  • 1/2 medium red onion thinly sliced
  • 1/2 cup basil leaves (about 22 leaves), coarsely chopped, plus more to garnish
For the Vinaigrette Dressing:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves grated
  • 1/2 tsp salt or to taste
  • 1/8 tsp black pepper

Method
 

  1. Toast the Bread: Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Spread in a single layer on a baking sheet and bake for 9-12 minutes until the edges are golden and croutons are crisp throughout. Set aside to cool.
  2. Make Dressing: In a small bowl, combine vinaigrette dressing ingredients and whisk to combine. Set it aside for the flavors to meld while you prepare the rest of your salad ingredients.
  3. Assemble and Serve: Add tomatoes, onions, mozzarella, basil, and the cooled bread to a large mixing bowl. Add the dressing and toss gently to combine. Let the salad rest for 15 to 20 minutes before serving. Garnish with additional basil.

Notes

*Bread Notes: Use sturdy bread like Ciabatta, Focaccia, Baguette, or Sourdough, and your croutons will be less likely to get soggy. If your bread is not stale, toast it for a few extra minutes until it feels completely dry and crisp.
Make Ahead and Storage: Make the croutons up to 1 week ahead and store in an airtight container at room temp. Refrigerate the dressing for up to 4 days. Keep everything separate, then toss 15–20 minutes before serving. Refrigerate leftovers for up to 1 day; the bread will soften as it sits.