Go Back
Panzanella salad is a classic dish that hails from the sun-drenched regions of Italy, specifically Tuscany. Traditionally, this rustic salad was created as a way to use up stale bread and leftover vegetables, embodying the principles of frugality and resourcefulness that are hallmarks of Italian cuisine. Over time, Panzanella has evolved into a beloved summer dish, celebrated for its refreshing flavors and vibrant colors. The Tomato Mozzarella Panzanella Salad takes this traditional concept and elevates it with the addition of creamy mozzarella, making it a delightful and satisfying option for warm-weather dining.

Tomato Mozzarella Panzanella Salad

Discover the vibrant Tomato Mozzarella Panzanella Salad, a delightful Italian dish perfect for summer. This refreshing salad combines juicy cherry tomatoes, creamy mozzarella, crunchy cucumbers, and zesty red onions, all resting on a base of toasted rustic bread. It’s not just beautiful; it’s packed with nutrients and bursting with flavors. Ideal as a side or main dish, this salad is a must-try for any fresh produce lover. Enjoy a taste of Tuscany in every bite!
Print Recipe Pin Recipe

Ingredients
  

4 cups rustic Italian bread, cut into 1-inch cubes (preferably day-old for better texture)

2 cups ripe cherry tomatoes, halved (mix various colors for visual appeal)

8 oz fresh mozzarella balls (also known as bocconcini), drained and patted dry

1 medium cucumber, diced into bite-sized pieces

1 small red onion, thinly sliced

1 cup fresh basil leaves, roughly torn

1/4 cup extra-virgin olive oil (divided into two portions)

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

Salt and freshly cracked pepper, to taste

Instructions
 

Prepare the Bread: Preheat your oven to 400°F (200°C). Spread the cubed rustic Italian bread evenly on a baking sheet. Drizzle with 2 tablespoons of olive oil, ensuring all pieces are lightly coated. Toss the cubes gently to avoid breaking them. Bake in the preheated oven for 10-15 minutes, until they turn a lovely golden brown and are crisp on the outside. Once done, remove from the oven and allow them to cool completely on a wire rack.

    Combine the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and torn basil leaves. Gently toss the ingredients to mix them together without crushing the delicate tomatoes.

      Make the Dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, Dijon mustard, and a pinch of salt and pepper. Continue whisking until the dressing is emulsified and well combined. Taste and adjust the seasoning as needed, adding more salt or pepper to your preference.

        Assemble the Salad: To the bowl with the vegetable mixture, add the cooled croutons (baked bread cubes) and the fresh mozzarella balls. Drizzle the prepared dressing over the salad and gently toss everything together with a large spoon or spatula, making sure the bread absorbs all the wonderful flavors from the dressing and vegetables.

          Chill and Serve: Allow the panzanella salad to rest for at least 15 minutes, letting the flavors meld together and the bread soak up the tomato juices and dressing. Serve at room temperature or slightly chilled, and garnish with additional torn basil leaves for an extra touch of freshness.

            Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

              Optional Presentation Tips: Serve the salad in a large, shallow bowl or platter for an appealing display. Drizzle with a touch more olive oil before serving for a glossy finish.