Panzanella Salad

The other tomato-centric dish that we’re all rallying around is panzanella, an easy-to-make salad with fresh veggies and toasted or stale bread. While there are many seasonal versions to try, including one with grilled peaches, the simplicity of tomato, basil, mozzarella, and a few other add-ins, is a recipe for success.

Allrecipes community member Mbhalala says, “This was a very tasty and delicious way to use up a day-old baguette. It was a hit with the family! I added garbanzo beans [for] added protein and a little different taste!”

Panzanella is an Italian bread, tomato, and red onion salad that is packed with flavor and different textures. I love to add mozzarella cheese and olives.

Prep Time:

30 mins

Cook Time:

20 mins

Total Time:

50 mins

Servings:

Ingredients

6 cups day old Italian bread, torn into bite-size pieces
⅓ cup olive oil
salt and pepper to taste
3 cloves garlic, minced
¼ cup olive oil
2 tablespoons balsamic vinegar
4 medium ripe tomatoes, cut into wedges
¾ cup sliced red onion
10 basil leaves, shredded
½ cup pitted and halved green olives
1 cup fresh mozzarella, cut into bite-size pieces

Directions

Preheat the oven to 400 degrees F (200 degrees C).
Toss bread with 1/3 cup olive oil, salt, pepper, and garlic in a large bowl; arrange on a baking sheet and toast in the preheated oven until golden, about 5 to 10 minutes. Transfer bread back into the bowl and set aside to cool slightly.
Whisk 1/4 cup of olive oil and balsamic vinegar together in a small bowl; set aside.
Add tomatoes, onion, basil, olives, and mozzarella cheese into the bowl with bread; toss with vinaigrette and let stand for 20 minutes before serving.