Panzanella Salad

Name: Panzanella Salad
Prep time: 20 min
Total time: 20 min
Cuisine: European, Mediterranean, Italian
Ingredients: 5 oz or ½ loaf of a rustic Italian bread (I used Ciabatta) cut into 1-inch cubes; Extra virgin olive oil; Salt; 2 1/4 lb ripe tomatoes cut into small wedges; 1/4 cup red wine vinegar; 2 garlic cloves minced; 1/2 tsp Dijon mustard; 1 tsp fresh thyme; Black pepper; 2 small shallots peeled and thinly sliced; 1/2 cup fresh basil; 4oz fresh baby mozzarella

6 steps

Prep:20min

Perfect ripe tomatoes, hearty Italian bread, and a tangy vinaigrette make this easy panzanella salad! Drying and toasting the bread with a little olive oil in the oven gives you the best texture.

Updated at: Thu, 17 Aug 2023 01:02:30 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories159.5 kcal (8%)

Total Fat6.3 g (9%)

Carbs19.2 g (7%)

Sugars4.6 g (5%)

Protein7.1 g (14%)

Sodium283.6 mg (14%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

5 ozrustic Italian bread

I used Ciabatta, cut into 1-inch cubes

extra virgin olive oil

salt

2.25 lbtomatoes

ripe, cut into small wedges

¼ cupred wine vinegar

2garlic cloves

minced

½ tspdijon mustard

1 tspfresh thyme

black pepper

2shallots

small, peeled and thinly sliced

½ cupfresh basil

4 ozfresh baby mozzarella

Instructions

Step 1

Heat the oven to 400 degrees F (200C)

Step 2

In a large mixing bowl, combine bread cubes with large drizzle of extra virgin olive oil and a generous pinch of kosher salt. Toss to make sure the bread is well coated (save the bowl for later use). Spread the bread cubes on a sheet pan and bake in heated oven for about 10 minutes or until golden (the edges should get crisp, while the bread gains some color and crisp but remains still a bit chewy).

Step 3

Place a large colander over the same mixing bowl. Place the tomatoes in the colander and sprinkle with kosher salt. Toss briefly with your hand. Set aside for a few minutes to allow the tomatoes to release their juices in the mixing bowl

Step 4

When ready, move the colander with the tomatoes to the sink for now, and use the mixing bowl with the tomato juice to make the dressing. Add red wine, ½ cup extra virgin olive oil, garlic cloves, Dijon mustard, thyme, and a large pinch of black pepper. Whisk to combine.

Step 5

Add the tomatoes, bread cubes, shallots, basil and mozzarella (if using) to the mixing bowl and toss to coat with the dressing. Allow the salad to sit for 20 to 30 minutes before serving.

Step 6

Give the salad a gentle toss and transfer to a serving platter. Garnish with a few more fresh basil leaves, if you like.

View on The Mediterranean Dish

↑Support creators by visiting their site 😊