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
Calories 452kcal
Ingredients
- 6 cups 1-inch cubed crusty bread (sourdough or French country boule)
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ cup thinly sliced shallot
- 2 lb (about 3-4) ripe tomatoes cut into wedges
- 1 hothouse cucumber sliced and cut into half-moons
- 6 oz fresh mozzarella cheese cut into ½-inch cubes
- ½ cup fresh basil leaves
For the vinaigrette
- 2 cloves garlic minced
- 1 tbsp capers drained and roughly chopped
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ tsp red pepper flakes
- 1 tbsp Dijon mustard
- 1 tsp honey
- 3 tbsp 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.
- 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.
- 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 leaves of basil on top. Serve immediately.
Video
Nutrition
Serving: 1serving | Calories: 452kcal
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