Panzanella
Starring the produce of the season, this panzanella salad offers full yet fresh flavors. Tomatoes act as the base, giving a sweet taste. Cucumber and shallot add freshness while a homemade vinaigrette soaks into the crusty bread. Great for a side or a light meal, this classic is perfect for summer.
Servings: 6 servings
Ingredients
- 6 cups 1-inch cubed crusty bread (sourdough or French country boule)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup thinly sliced shallot
- 2 pounds (about 3-4) ripe tomatoes cut into wedges
- 1 hothouse cucumber sliced and cut into half-moons
- 6 ounces fresh mozzarella cheese cut into ½-inch cubes
- ½ cup fresh basil leaves
For the vinaigrette
- 2 cloves garlic minced
- 1 tablespoon capers drained and roughly chopped
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 3 tablespoons red wine vinegar
- ½ cup extra virgin olive oil
Instructions
- Prepare the bread: Preheat the oven to 375°F. Toss the bread cubes with olive oil and spread them evenly on a parchment-lined baking sheet. Season with salt and pepper. Toast in the preheated oven until the cubes are golden and slightly crisp, 8-12 minutes.6 cups 1-inch cubed crusty bread (sourdough or French country boule), 2 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Make the vinaigrette: In a bowl, combine and whisk the garlic, capers, salt, black pepper, red pepper flakes, Dijon mustard, honey, red wine vinegar, and olive oil.2 cloves garlic, 1 tablespoon capers, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ¼ teaspoon red pepper flakes, 1 tablespoon Dijon mustard, 1 teaspoon honey, 3 tablespoons red wine vinegar, ½ cup extra virgin olive oil
- Prepare the salad: Place the prepared bread, tomatoes, cucumbers, shallot, and mozzarella cheese on a platter or bowl and mix them together. Drizzle the dressing over the salad, then tear the basil leaves on top. Serve immediately.2 pounds (about 3-4) ripe tomatoes, 1 hothouse cucumber, 6 ounces fresh mozzarella cheese, ½ cup fresh basil leaves, ½ cup thinly sliced shallot
Video
Nutrition
Serving: 1serving | Calories: 452kcal