Tomato Recipes: Simple Panzanella Recipe
This fresh Panzanella recipe is one of my favorite tomato recipes. It’s a simple mix of juicy tomatoes, toasted bread, mozzarella, and a light dressing—perfect for peak tomato season.
Servings: 4
Ingredients
- 4-5 tomatoes vine-ripened, roma, heirloom, plum, or cherry all work
- 4 slices day-old bread sourdough or country bread, ciabatta, baguette
- 1-2 balls fresh mozzarella balls
- 1 red onion small
- few basil leaves
- 1/4 cup olive oil extra virgin, divided
- 3 Tbsp vinegar white wine, red wine, or balsamic
- 2 cloves garlic
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 350ºF/180ºC (or preheat air fryer if using).
- Cut bread into 1-inch cubes, toss with half the olive oil, and bake for 10–15 minutes until lightly toasted. Let cool.
- Chop tomatoes, place in a bowl, and sprinkle with salt.
- Thinly slice onion, tear mozzarella, and slice basil (if using).
- Mince garlic and mix with olive oil, vinegar, salt, and pepper for the dressing.
- Add cooled bread, onion, mozzarella, basil, and dressing to the tomatoes. Toss well.
- Serve immediately or let sit for 30 minutes to soak up the flavors.
Nutrition
Calories: 140kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 0.2mg | Sodium: 303mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 0.2mg