Panzanella Salad

Why You’ll Love This Recipe

This Panzanella Salad is a celebration of fresh ingredients with the perfect balance of flavors and textures. The juicy tomatoes, crunchy cucumbers, and tangy red onion are complemented by the softness of the bread, which soaks up the delicious dressing. Fresh mozzarella adds creaminess, while the basil and oregano give it a burst of freshness. It’s a simple, satisfying salad that’s perfect as a side dish or a light lunch, and it comes together in no time.

Ingredients

• 3 tomatoes, heirloom or organic if possible
• 1 green tomato
• 1 tablespoon sea salt
• 3 tablespoons extra virgin olive oil
• 1 loaf Italian bread
• 6 cloves garlic, minced
• 1 shallot, minced
• 2 tablespoons red wine vinegar
• 20 fresh basil leaves
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly cracked
• 1 teaspoon dried oregano
• 1 cucumber, chopped
• 1 red onion, thinly sliced
• 4 ounces fresh mozzarella, cubed
• Parmesan, shaved (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the bread: Cut the loaf of Italian bread into 1-inch cubes. Place the cubes on a baking sheet and toast them in the oven at 350°F (175°C) for about 10 minutes, or until they are golden and crispy. Alternatively, you can grill the bread for a few minutes on each side for a smoky flavor.
2. Prepare the tomatoes: Cut the heirloom and green tomatoes into bite-sized chunks. Place them in a large mixing bowl and sprinkle with the sea salt. Let them sit for about 10 minutes to release some of their juices.
3. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, shallot, salt, pepper, and dried oregano.
4. Combine the salad: After the tomatoes have released some of their juices, add the chopped cucumber, red onion, basil leaves (torn into pieces), and cubed fresh mozzarella to the bowl with the tomatoes. Toss everything gently to combine.
5. Add the bread: Add the toasted bread cubes to the salad and pour the dressing over the top. Toss everything gently again, making sure the bread soaks up some of the tomato juices and dressing. Let the salad sit for about 10-15 minutes before serving, allowing the bread to absorb the flavors.
6. Serve: Just before serving, garnish with shaved Parmesan for an extra touch of flavor and a beautiful presentation.

Servings and Timing

This recipe makes 4-6 servings. It takes about 20-30 minutes to prepare, with a little extra time for the flavors to meld together. This salad is best served at room temperature, right after the bread has absorbed the dressing.

Variations

• Add protein: To make this salad more filling, add grilled chicken, shrimp, or even some roasted chickpeas for added protein.
• Use different bread: While Italian bread is traditional, you can use a hearty sourdough or French baguette for a different texture and flavor.
• Cheese options: If you don’t have fresh mozzarella, try bocconcini, feta, or goat cheese for a different twist.
• More veggies: Add bell peppers, olives, or capers for extra flavor and color.

Storage/Reheating

Panzanella Salad is best enjoyed fresh, as the bread can become soggy over time. If you have leftovers, store the salad in an airtight container in the fridge for up to 1 day. The bread may lose its crispiness, but the salad will still taste delicious. It’s not recommended to freeze this salad as the bread and fresh vegetables won’t hold up well.

FAQs

Can I use stale bread for Panzanella?

Yes, stale bread is actually ideal for Panzanella! It soaks up the dressing better and helps give the salad a better texture. Just make sure to toast it to get it crispy.

Can I make Panzanella ahead of time?

While Panzanella is best when served fresh, you can prepare the ingredients ahead of time (including the dressing and chopped vegetables) and assemble the salad just before serving to maintain the bread’s crunch.

What can I substitute for red wine vinegar?

If you don’t have red wine vinegar, you can substitute with white wine vinegar or balsamic vinegar for a slightly different flavor.

Can I add other herbs to this salad?

Absolutely! You can experiment with herbs like thyme, parsley, or even mint for a fresh twist. Just be sure to keep the balance of flavors in mind.

Can I use other types of cheese instead of mozzarella?

Yes, you can use a variety of cheeses such as feta, goat cheese, or even ricotta salata for a different flavor and texture.

What’s the best type of tomato for Panzanella?

Heirloom tomatoes are ideal due to their rich flavor and juiciness. However, any ripe, juicy tomatoes will work well. Green tomatoes add a nice tangy contrast to the sweetness of the red ones.

Can I make this salad vegan?

Yes, to make this salad vegan, simply omit the mozzarella and Parmesan, or use a plant-based cheese alternative.

Can I grill the vegetables for added flavor?

Yes, grilling the tomatoes, onions, or even the bread can add a smoky depth of flavor to the salad.

How long can I store leftover Panzanella?

Leftovers can be stored in the fridge for up to 1 day, but the bread will lose its crispy texture. The salad will still taste delicious, though!

Can I make this salad without bread?

If you’re looking for a gluten-free version, you can substitute the bread with quinoa, couscous, or even farro for a similar texture.

Conclusion

This Panzanella Salad is a vibrant, fresh, and flavorful dish that showcases the best of summer produce. With its juicy tomatoes, crunchy bread, and creamy mozzarella, it’s the perfect side dish or light meal. The tangy dressing ties everything together, making this salad as satisfying as it is delicious. Whether you’re serving it at a barbecue, picnic, or family dinner, this Panzanella Salad is sure to impress!

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