Italian Panzanella Bread Salad
An Italian classic featuring a medley of bread, tomatoes, and red onion enhanced with mozzarella and olives for a flavorful and texturally rich dish.
Recipe Details
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Servings: 8
Full Ingredient List
- 6 cups day old Italian bread, torn into bite-size pieces
- 7/12 cup olive oil
- 3 cloves garlic, minced
- 4 medium ripe tomatoes, cut into wedges
- 3/4 cup sliced red onion
- 10 basil leaves, shredded
- 1/2 cup pitted and halved green olives
- 1 cup fresh mozzarella, cut into bite-size pieces
- 2 tablespoons balsamic vinegar
- Salt to taste
- Pepper to taste
Salad Base
Tools and Equipment
- oven
- large bowl
- baking sheet
- small bowl
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 6 cups | day old Italian bread | torn into bite-size pieces | |
| 1/3 cup + 1/4 cup | olive oil | ||
| 3 cloves | garlic | minced | |
| 4 medium | ripe tomatoes | cut into wedges | |
| 3/4 cup | red onion | sliced | |
| 10 | basil leaves | shredded | |
| 1/2 cup | green olives | pitted and halved | |
| 1 cup | fresh mozzarella | cut into bite-size pieces | |
| 2 tablespoons | balsamic vinegar | ||
| to taste | salt | ||
| to taste | pepper |
Instructions
- Step 1: Preheat the oven to 400 degrees F (200 degrees C).
- Step 2: Toss bread with 1/3 cup olive oil, salt, pepper, and garlic in a large bowl; arrange on a baking sheet and toast in the preheated oven until golden, about 5 to 10 minutes. Transfer bread back into the bowl and set aside to cool slightly.
- Step 3: Whisk 1/4 cup of olive oil and balsamic vinegar together in a small bowl; set aside.
- Step 4: Add tomatoes, onion, basil, olives, and mozzarella cheese into the bowl with bread; toss with vinaigrette and let stand for 20 minutes before serving.
Additional Information
Notes: For best results, use high-quality extra virgin olive oil and fresh ingredients to enhance the flavors of the Panzanella.