Panzanella Salad
A rustic Tuscan bread salad featuring chunks of crusty bread, ripe tomatoes, and fresh vegetables tossed in a bright vinaigrette. This summer classic transforms day-old bread into a hearty and refreshing lunch.
Ingredients
- 8 oz day-old crusty Italian bread, cut into 1-inch cubes
- 1 lb ripe tomatoes, cut into chunks
- 1 English cucumber, diced
- 1/2 red onion, thinly sliced
- 1 red bell pepper, diced
- 1/2 cup fresh basil leaves, torn
- 8 oz fresh mozzarella balls, halved
- 2 tbsp capers, drained
- 1/3 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- to taste salt
- to taste freshly ground black pepper
Instructions
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1
In a large bowl, add 8 oz cut into 1-inch cubes day-old crusty Italian bread and sprinkle with a little water to moisten slightly. Let stand for 10 minutes to slightly soften.
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2
Meanwhile, prepare the vinaigrette by whisking together 1/3 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, to taste salt, and to taste freshly ground black pepper in a small bowl.
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3
To the bowl with bread, add 1 lb cut into chunks ripe tomatoes, 1 diced English cucumber, 1/2 thinly sliced red onion, 1 diced red bell pepper, 1/2 cup torn fresh basil leaves, 8 oz halved fresh mozzarella balls, and 2 tbsp drained capers.
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4
Pour the vinaigrette over the salad ingredients and toss gently to combine. Let the salad sit for at least 15 minutes for the flavors to meld and the bread to absorb the dressing.
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5
Taste and adjust seasoning with additional salt and pepper if needed.
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6
Serve at room temperature with additional fresh basil for garnish if desired.