Panzanella Salad (Italian Bread Salad) Recipe
fromcookedbylina.comcookedbylina.com/panzanella-salad-italian-bread-salad-recipe
Panzanella Salad is a classic Italian bread salad that combines crispy toasted bread cubes with fresh cherry tomatoes, cucumber, red onion, mozzarella, and basil, all tossed in a tangy red wine vinaigrette. Perfect as a light, refreshing meal or side dish, this salad is a great way to use up day-old bread and enjoy vibrant Mediterranean flavors.
Ingredients
Instructions
Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat evenly. Bake for 8-10 minutes until the bread is lightly golden and crisp on the outside but still slightly soft inside. Remove from the oven and cool slightly.
While the bread is toasting, halve the cherry tomatoes, chop the cucumber, thinly slice the red onion, and tear the fresh basil leaves. If using large mozzarella, cut it into bite-sized pieces.
In a small bowl, whisk together ¼ cup olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until the mixture is well combined and slightly emulsified.
In a large mixing bowl, add the toasted bread cubes, cherry tomatoes, cucumber, red onion, mozzarella, and basil.
Pour the dressing over the salad ingredients and gently toss to coat everything evenly. Be careful not to over mix to maintain the bread’s texture.
Allow the salad to sit for 10-15 minutes before serving so the bread can absorb the dressing flavors while still retaining some crunch.
Taste the salad and adjust the seasoning with additional salt, pepper, or a drizzle of olive oil if desired. Serve immediately.
