Panzanella
Total Time
25 mins
Prep Time
15 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(14)
Ingredients
6 servings
- ½ pound ciabatta or sourdough bread, cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil
- ½ cup thinly sliced red onion
- 1½ pounds tomatoes, sliced into wedges or halved
- ½ English cucumber, sliced into half moons
- 6 ounces fresh mozzarella, torn (optional)
- 1 cup fresh basil leaves, torn, plus more for garnish
- Sea salt
- ¼ cup extra-virgin olive oil (for dressing)
- 3 tablespoons sherry vinegar or red wine vinegar
- 3 garlic cloves, grated
- ½ teaspoon Dijon mustard
- Heaping ½ teaspoon sea salt
- Freshly ground black pepper
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Preparation
Step 1
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2
Place the bread on the baking sheet, drizzle with the olive oil, and sprinkle with salt. Toss to coat and spread evenly on the sheet.
Step 3
Bake for 7 to 10 minutes, or until crisp around the edges.
Step 4
Make the dressing: In a large bowl, whisk together the olive oil, vinegar, garlic, mustard, salt, and several grinds of pepper.
Step 5
Add the onion, tomatoes, cucumber, and bread to the bowl with the dressing and toss to coat.
Step 6
Add the cheese, if using, and the basil and gently toss. Season to taste and serve with more fresh basil on top.
Step 7
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Chef's notes
Dry out the bread in the oven to control the texture; it should be crisp around the edges and slightly soft in the middle.
Serve the salad within a couple of hours to prevent the bread from getting soggy.
For a vegan version, skip the mozzarella cheese.
