Panzanella With Mozzarella
This fresh Panzanella Salad combines toasted ciabatta, tomatoes, cucumbers, mozzarella, basil, and tangy vinaigrette for a colorful Italian-inspired salad that’s perfect for summer.
Servings: 4
Calories: 1079kcal
Ingredients
- 2 ciabattas torn into 1-inch pieces (to make about 4 cups)
- ¼ cup extra virgin olive oil plus more for drizzling
- Salt to taste
- Freshly ground black pepper to taste
- 2 cups cherry tomatoes halved
- 1 small red onion thinly sliced
- 3 Persian cucumbers diced
- ½ cup packed fresh basil leaves finely chopped
- 8 ounces mozzarella cheese cut into small cubes or torn into pieces
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- 1 garlic clove minced
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven to 375°F.
- Toss the ciabatta pieces with 1/4 cup olive oil, salt, and pepper in a large bowl. Spread them out on a baking sheet and bake until crispy and golden, about 10-15 minutes. Remove from the oven and allow to cool.
- In a small bowl, whisk together the red wine vinegar, 1/2 cup olive oil, minced garlic, Dijon mustard, salt, and pepper until well combined and emulsified.
- Halve the cherry tomatoes. Thinly slice the red onion. Dice the Persian cucumbers. Finely chop the basil leaves.
- In a large mixing bowl, combine the cooled ciabatta, prepared cherry tomatoes, red onion, cucumbers, and basil. Add the mozzarella cheese. Drizzle with the vinaigrette and gently toss to ensure all the ingredients are evenly coated.
- Allow the salad to rest for about 30 minutes at room temperature to let the bread soak up the dressing and the flavors to meld together.
- Check the seasoning and adjust with more salt and pepper if needed. Drizzle with a little more olive oil, give the salad a final toss, and serve immediately.
Nutrition
Calories: 1079kcal | Carbohydrates: 114g | Protein: 33g | Fat: 55g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 33g | Cholesterol: 45mg | Sodium: 1484mg | Potassium: 327mg | Fiber: 4g | Sugar: 4g | Vitamin A: 951IU | Vitamin C: 21mg | Calcium: 316mg | Iron: 1mg
