Classic Panzanella Salad

5 from 1 vote

This Classic Panzanella Salad is the ultimate crowd-pleasing summer salad! Toasted ciabatta, veggies, basil, and mozzarella are dressed in a tangy vinaigrette to ensure every bite is bursting with refreshing Italian flavors.

Prep Time30

Cook Time15

Total Time45

Course: Salad, Side Dish, sides

Cuisine: American

Diet: Vegetarian

Keyword: classic panzanella salad

Servings:

Author: Erin Alvarez

Ingredients

For the salad:

1/2 loaf of ciabatta bread sliced into cubes (approx. 4 cups)
1 tbsp olive oil or more as needed
4 vine ripe tomatoes
1 tsp salt
1/2 english cucumber halved and thinly sliced
1/3 cup red onion thinly sliced
2 garlic cloves minced
4 oz. baby mozzarella balls (3/4 cup)
1/3 cup fresh basil chopped
black pepper to taste

For the dressing:

1/4 cup olive oil
2 tbsp red wine vinegar
1 1/2 tsp honey
1 1/2 tsp dijon mustard
1/2 tsp dried oregano
1/4 tsp salt
black pepper to taste

US Customary - Metric

Instructions

Set your broiler on HIGH, then place the bread on a baking sheet, drizzle with olive oil and toss to combine. Broil the bread for 2-3 minutes, then flip over and broil for 2 additional minutes until golden brown; set aside to cool. NOTE: different types of bread may take longer to get golden, so watch closely to ensure the bread doesn’t burn and instead toasts.
While the bread is in the oven, place the tomatoes in a large colander and sprinkle with the salt. Let sit for at least 10 minutes so that the juices drain out.
Next, make the dressing. Combine all dressing ingredients in a small bowl and whisk to combine.
Combine the bread pieces, tomatoes, onion, and garlic cloves with the dressing and toss together in a large bowl. Let sit for at least 10 minutes so that the dressing absorbs into the bread. Transfer to a serving platter and top with the mozzarella balls, fresh basil, and black pepper. Enjoy!

Notes

*Calories are per serving and are an estimation.

Nutrition