Panzanella (Italian Bread Salad)
Panzanella – a salad made with stale cubed bread, some basic dressing, tomatoes, cucumbers, red onions, and fresh mozzarella. And salt and pepper. There. That’s the recipe, and it comes together beautifully in about 15 minutes.
Servings Prep Time
4servings 15minutes
Cook Time
0minutes
Servings Prep Time
4servings 15minutes
Cook Time
0minutes
Ingredients
  • 1/2loaf/baguette rustic, stale breadday old french baguette works really good
  • 2medium juicy Tomatoes
  • 1/2red onion
  • 1 or 2small cucumbers
  • 10-20 leavesfresh basiltorn into pieces
  • 1/2cup fresh mozzarella pearlsdecrease/add to your liking
Dressing Ingredients
  • 2tbsp red wine or champagne vinegar
  • 1/3cup Extra virgin olive oil
  • 1tsp dijon mustard
  • 1clove garlic crushed/minced
  • 1tbsp olive or avocado oilfor toasting the bread pieces
Instructions
  1. Get the dressing ready: in a jar, mix the vinegar, olive oil, minced garlic, mustard, and olive oil and whisk together. Add salt and pepper. Set aside.
  2. Cube the bread. It’s best to use a rustic bread, good enough to soak up the dressing.
  3. Chop the tomatoes, cucumber, and mozzarella into bite sized pieces. Tear the basil into strips. Chop the onion into slivers.
  4. Toast the bread in a tablespoon of oil, with a sprinkle of salt on stovetop. Alternately: toss the bread in a cookie sheet/pan, massage with the oil, sprinkle salt and pepper and toast in a preheated (300) oven for about 8-10 mins, or until slight browned and crisp
  5. Assemble: Toss together the bread, tomatoes, cucumbers (I didn’t use), onions, and cheese.
  6. Pour the dressing over. Adjust for salt.
Recipe Notes

Notes:

  • A rustic loaf or a french baguette that’s a day old works really well for this salad, since it has the body to soak up the dressing.
  • You can omit the mozzarella for a vegan version, and replace it with tofu (although I have never tried it).
  • The original recipe for this is from Ina Garten. She uses champagne vinegar, and capers in the salad. I had red wine vinegar on hand and used it, and found that I loved it.
  • Be generous with the basil, and go easy on the onions and garlic since they’re raw could be very strong.
  • The salad tastes even better the following day.
  • Ina Garten’s Panzanella