Panzanella
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This Panzanella Salad is a great way to use up crusty bread and ripe summer tomatoes. The crispy bread cubes soak up a tangy, homemade balsamic dressing, and fresh mozzarella, cucumber, and basil complete this classic Italian salad.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Homemade Panzanella
- Recipe FAQ
- More Italian Recipes
I make this salad all the time when tomatoes are in season because it really shows them off. The bread gets crispy in the oven, then soaks up the balsamic dressing and tomato juice, becoming soft in some places and still a bit crunchy in others. This salad actually tastes better as it sits, so feel free to make it ahead of time.
Here's Why You'll Love This Recipe
- This is a perfect way to use up ripe tomatoes. As the salad sits, their juices mix into the dressing.
- The mix of crispy and soft bread is really satisfying. Toasting the bread first helps keep it from getting soggy too fast.
- You only need about 15 minutes of active prep time. Most of the waiting is just letting the bread dry out in the oven.
- This salad is always a hit. Bring it to a potluck or serve it with grilled meat or fish for a full summer meal.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Crusty bread: Baguette, ciabatta, or pan de cristal all work well. Choose a sturdy bread, so it holds up after you add the dressing.
- Balsamic vinegar: Use a high-quality balsamic. You can really taste it in this salad!
- Honey: Balances the vinegar's acidity.
- Dijon mustard: Adds depth and helps the dressing emulsify.
- Kosher salt: Enhances all the other flavors.
- Garlic powder: Adds savory depth to the dressing.
- Black pepper: Rounds out the seasoning.
- Extra-virgin olive oil: Whisked into the dressing for richness and body.
- Tomatoes: The main ingredient. Pick the ripest and most flavorful ones you can find.
- Cucumber: Brings a cool, fresh crunch to the salad.
- Red onion: Adds a bit of sharpness and color.
- Fresh mozzarella: Adds creamy, rich flavor throughout the salad.
- Fresh basil: Brings a bright, herby flavor that pulls all the ingredients together.
In Photos: How To Make Homemade Panzanella
Step 1: Preheat the oven
Set it to 275°F.
Step 2: Dry the bread
Spread the bread cubes out on a baking sheet and bake for 30 minutes, until they're crisp.
Step 3: Make the dressing base
In a large bowl, whisk together the balsamic vinegar, honey, Dijon, salt, garlic powder, and pepper.
Emulsify the dressing. Slowly drizzle in the olive oil while whisking until the dressing is smooth and combined.
Step 4: Combine and toss
Add the bread, tomatoes, cucumber, red onion, mozzarella, and basil to the bowl.
Toss everything with the dressing until evenly coated.
Helpful Tips and Tricks
- Let the salad rest before serving. Waiting 15 to 20 minutes helps the bread soak up the dressing and tomato juices for the best texture.
- Use the ripest tomatoes you can find. Flavor is more important than the type of tomato you use.
- Whisk the oil in slowly. This helps the dressing blend together instead of separating.
- Storage: This salad tastes best within a few hours of making it, since the bread keeps getting softer. Leftovers can be stored in the fridge for up to a day, but the texture will be softer.
Recipe FAQ
Yup! Day-old or slightly stale bread can work well here. If it is already partially dried, you may need less time in the oven, so keep an eye on it.
Burrata is a rich substitute, or you can skip the cheese for a lighter, dairy-free salad.
It's best to put the salad together within a few hours of serving, since the bread gets softer as it sits. You can make the dressing and chop the vegetables ahead, then mix everything just before serving.
Ingredients
- 6 ounces crusty bread , (such as a baguette, ciabatta, or pan de cristal), cubed
- â…“ cup balsamic vinegar
- 1 ½ teaspoons honey
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- â…› teaspoon ground black pepper
- ½ cup extra-virgin olive oil
- 24 ounces tomatoes, roughly chopped
- ½ seedless cucumber, roughly chopped
- ½ red onion, thinly sliced
- 8 ounces fresh mozzarella , (I used Ciliegine balls), drained
- 1 bunch fresh basil leaves
Instructions
- Preheat the oven to 275 degrees F.
- Arrange the cubed bread in an even layer on a baking sheet and dry in the oven for 30 minutes or until crisp.
- Whisk the balsamic vinegar, honey, dijon, salt, garlic powder, and pepper together in a large bowl.
- Drizzle in the olive oil in a slow, steady stream, while whisking vigorously.
- Place the bread, tomatoes, cucumber, red onion, mozzarella, and basil in the bowl then toss with the dressing to coat.
