Panzanella Salad
This panzanella salad is summer in a bowl. Juicy tomatoes, toasted garlic bread, and a simple vinaigrette come together with creamy mozzarella and fresh basil.
Servings: 4
Ingredients
- 4–5 tomatoes ripe, chopped (mixed heritage, if available)
- ½ loaf day-old sourdough or ciabatta cut into chunks or 4 bread slices
- 2 fresh mozzarella balls medium buffalo
- 2 cloves garlic minced, divided (1 for bread, 1 minced for dressing)
- 1 tablespoon capers optional
- ¼ cup olives sliced, optional
- 1 handful fresh basil torn
- ¼ cup extra virgin olive oil divided
- ⅓ cup white wine vinegar
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Cut the bread into chunks, rub with garlic, and drizzle with olive oil. Toast in the oven until golden on the edges but still a little chewy inside. Let cool slightly.
- Chop the tomatoes into bite-sized pieces and sprinkle with salt. Let them sit for a few minutes to release their juices.
- Whisk together olive oil, white wine vinegar, minced garlic, a pinch of salt, and black pepper to make the dressing.
- Add the toasted bread to a large bowl and pour over the dressing. Toss gently and let it sit for a few minutes to soak.
- Add the tomatoes (and their juices), mozzarella, capers, and olives. Toss everything together gently.
- Tear in the basil just before serving. Enjoy right away, or let it sit for a bit so the flavors can meld.
Notes
To store: This salad is best eaten fresh while the bread still has some bite. If you have leftovers, store them in an airtight container in the fridge and enjoy within 1 day.
Check the blog post for more tips and serving suggestions!
Nutrition
Serving: 1bowl | Calories: 294kcal | Carbohydrates: 30g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 828mg | Potassium: 86mg | Fiber: 2g | Sugar: 3g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 3mg