Classic Panzanella with Mozzarella
Panzanella with Mozzarella is the best meal made from the simplest ingredients. This is one of those salad recipes I love for summer dinners, backyard gatherings, or even a quick weeknight meal when I don’t feel like turning on the stove for a long time.
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If you’ve never had panzanella before, it’s a traditional Italian bread salad that uses day-old bread, fresh veggies, and a tangy vinaigrette. Adding mozzarella makes it extra hearty and a little more family-friendly—it’s like comfort food but still light and fresh.
I like that it makes a filling side for family dinners, but can also stand alone as a light lunch. If you’re into this kind of recipe, try my Mediterranean Orzo Pasta Salad or Avocado Salad with Lemon Dressing.
How to Make Panzanella with Mozzarella
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 375°F (190°C).
2. Toss ciabatta pieces with ¼ cup olive oil, salt, and pepper. Spread on a baking sheet and bake until golden and crispy, about 10–15 minutes. Let cool.
3. In a small bowl, whisk together red wine vinegar, ½ cup olive oil, garlic, Dijon mustard, salt, and pepper until well combined.
4. Halve tomatoes, slice onion, dice cucumbers, and chop basil.
5. In a large bowl, mix veggies, basil, and mozzarella. Drizzle with vinaigrette and toss gently to coat.
6. Add the toasted ciabatta bread. Let the salad sit for 30 minutes so the bread can soak up the dressing and flavors blend.
Serve and Enjoy!
Drizzle with extra olive oil before serving.
Important Recipe Notes
- Use stale or slightly dry bread because it soaks up the dressing without turning soggy. If your bread is fresh, toasting it in the oven helps.
- Let it marinate, rest for 30 minutes. This is when the bread absorbs the vinaigrette and all the flavors come together.
- Choose fresh mozzarella balls or a block you can tear by hand for the best texture and flavor.
- You can swap the cucumbers for bell peppers, or add olives for extra flavor.
- This salad is best enjoyed the day you make it, while the bread still has some bite. Leftovers can be eaten the next day, but they will be softer.
Classic Panzanella with Mozarella
Ingredients
- 2 ciabattas torn into 1-inch pieces (about 4 cups)
- ¼ cup extra virgin olive oil plus more for drizzling
- Salt and freshly ground black pepper to taste
- 2 cups cherry tomatoes halved
- 1 small red onion thinly sliced
- 3 Persian cucumbers diced
- ½ cup fresh basil leaves finely chopped
- 8 ounces mozzarella cheese cubed or torn into pieces
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- 1 garlic clove minced
- 1 tsp Dijon mustard
Instructions
- Preheat the oven to 375°F (190°C).
- Toss ciabatta pieces with ¼ cup olive oil, salt, and pepper. Spread on a baking sheet and bake until golden and crispy, about 10–15 minutes. Let cool.
- In a small bowl, whisk together red wine vinegar, ½ cup olive oil, garlic, Dijon mustard, salt, and pepper until well combined.
- Halve tomatoes, slice onion, dice cucumbers, and chop basil.
- In a large bowl, combine toasted bread, veggies, basil, and mozzarella. Drizzle with vinaigrette and toss gently to coat.
- Let the salad sit for 30 minutes so the bread can soak up the dressing and flavors blend.
- Taste and adjust seasoning. Drizzle with extra olive oil before serving.
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