Panzanella Salad with the Best Dressing
Total Time
30 mins
Prep Time
18 mins
Cook Time
12 mins
Rating
4.99 out of 5 stars
(69)
Ingredients
6 servings
- 6 oz crusty bread*, (1/2 loaf) cut into 1-inch cubes (6 cups)
- 2 Tbsp extra virgin olive oil
- 1/8 tsp sea salt
- 2 lbs ripe tomatoes, cut into small wedges or bite-sized pieces
- 8 oz fresh mozzarella, halved mozzarella pearls
- 1/2 medium red onion, thinly sliced
- 1/2 cup basil leaves, (about 22 leaves), coarsely chopped, plus more to garnish
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, grated
- 1/2 tsp salt, or to taste
- 1/8 tsp black pepper
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Preparation
Step 1
Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Bake for 9-12 minutes until toasted then set aside to cool. Edges should be golden brown and crisp and the centers should be fully dried through.
Step 2
In a small bowl, combine vinaigrette dressing ingredients and whisk to combine. Set it aside for the flavors to meld while you prepare the rest of your salad ingredients.
Step 3
Place remaining Panzanella salad ingredients into the same mixing bowl you used for the bread. Add the cooled bread. About 10-15 minutes before serving, drizzle on the dressing, adding it to taste. Toss the salad gently to combine.
Step 4
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Chef's notes
Use sturdy bread like Ciabatta or Sourdough and your croutons will be less likely to get soggy.
