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Panzanella Salad with Mozzarella
Prep Time
15 mins
Cook Time
15 mins
Resting time:
20 mins
Total Time
50 mins

This Panzanella Salad is the perfect way to use your abundance of tomatoes you may have this summer. Have stale bread on hand too? Perfect!!

Course: Side dish/Salads
Cuisine: Italian
Keyword: panzanella salad, tuscan bread salad
Servings: 10
Calories: 229 kcal
Author: Malinda Linnebur
  • 3 tablespoons good olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • salt, pepper, and red pepper flakes to taste
  • 1 large ciabatta or sourdough round
  • 4 tablespoons olive oil
  • 2 large tomatoes (heirloom work very nice!), cut into large chunks
  • ½ small red onion, thinly sliced
  • ½ cucumber, sliced
  • 4 oz. (115g) fresh mozzarella pearls, (optional)
  • 4-5 large fresh basil leaves, chiffonade (or more to your liking)
  1. Preheat oven to 350°F.

  1. In a small mason jar combine all dressing ingredients and shake well to combine. Set aside.

  1. Cut bread into 1 inch cubes and place on a baking sheet. Toss with olive oil and salt and pepper to taste. Bake for 15-20 minutes or until bread is nicely dried but not burnt.

  2. In a large bowl combine remaining salad ingredients. Toss with bread and dressing. Let the salad rest for 20-30 minutes to let the flavors combine and the bread soak up all the juices. Toss occasionally with resting.

Recipe Notes
  1. Use an artisan bread, not regular sandwich bread. Ciabatta or rustic sourdough is perfect for this salad. French bread will also work but will become soggy quicker.
  2. Be sure to thoroughly dry your bread out or it will turn to mush.
  3. This salad can be made ahead of time. Up to 4 hours even. Just please be sure your bread is really dry if you plan on leaving it sit that long. I normally only leave mine for 20ish minutes. Mostly because we are ready to eat by then. Also, add the basil just before serving because it will turn brown.
  4. This salad tastes the best when using fresh vine-ripened tomatoes but store bought will do in a pinch. If you can find some at a local farmers market those would be better than store bought.
  5. I am adding in red onion and cucumber but feel free to add whatever vegetable you may have on hand. Bell peppers, fresh corn, zucchini.....
  6. This salad is best eaten on the same day it's made because once refrigerated the tomatoes will lose flavor.
  7. Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
Nutrition Facts
Panzanella Salad with Mozzarella
Amount Per Serving
Calories 229 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 4mg1%
Sodium 231mg10%
Potassium 87mg2%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
Vitamin A 225IU5%
Vitamin C 4.4mg5%
Calcium 50mg5%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.