Description
Panzanella Salad is a traditional Italian dish where toasted ciabatta bread soaks up the flavors of fresh tomatoes, basil, red onion, and a light, tangy vinaigrette. Refreshing, satisfying, and perfect as a side or light main course.
Ingredients
4 cups cubed or torn ciabatta bread
¼ cup extra virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
2 cups cherry tomatoes, halved
½ cup red onion, thinly sliced
3 Persian cucumbers, diced
½ cup packed basil leaves, chiffonade
8 oz fresh mozzarella (pearls, balls, or cubed)
1 tablespoon lemon juice
½ cup extra virgin olive oil (for dressing)
1 clove garlic, minced
1 teaspoon Dijon mustard
Salt & pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Toss cubed ciabatta with olive oil, salt, and pepper. Spread on a baking sheet and bake for 10–15 minutes until golden and crispy. Set aside to cool.
- Prepare the dressing by whisking together lemon juice, olive oil, minced garlic, and Dijon mustard. Season with salt and pepper.
- In a large bowl, combine cherry tomatoes, sliced red onion, diced cucumbers, mozzarella, basil, and cooled bread cubes. Drizzle with vinaigrette and toss thoroughly.
- Allow salad to rest for 30 minutes to let flavors meld.
- Just before serving, toss again, taste, and adjust seasoning. Optionally drizzle extra olive oil on top.
Notes
Best served fresh, but can be stored in an airtight container in the fridge for up to 24 hours.
Avoid reheating to maintain bread crispiness.
Toss gently with olive oil before serving to refresh slightly.
Stale bread works best as it absorbs the dressing without becoming soggy.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Salad
- Method: Oven and Tossed
- Cuisine: Italian
Nutrition
- Serving Size: 1 side serving
- Calories: 554
- Sugar: 3g
- Sodium: 380mg
- Fat: 53g
- Saturated Fat: 13g
- Unsaturated Fat: undefined
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 45mg
