Classic Panzanella with Mozarella
This Panzanella with Mozzarella is a fresh and hearty Italian bread salad made with toasted ciabatta, juicy tomatoes, cucumbers, basil, and creamy mozzarella, all tossed in a tangy vinaigrette. Perfect as a light dinner, side dish, or summer gathering favorite.
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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.
Servings: 4 smaller servings
Calories: 350kcal