Panzanella Recipe

Easy panzanella recipe made with fresh summer ingredients, crisp bread, and a simple dressing.

Course Side Dish

Cuisine American, Italian

Prep Time 20

Cook Time 9

Total Time 29

Servings servings

Calories 316kcal

Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 tablespoons olive oil and a pinch of salt.
6 ounces crusty bread, 2 tablespoons extra virgin olive oil, Pinch sea salt or kosher salt
Bake for about 8-12 minutes, or until toasted. Set aside to cool. Edges should be golden brown and crisp and the centers should be fully dried through.
In a small bowl, combine the dressing ingredients and whisk to combine. Set aside.
1/2 cup extra virgin olive oil, 1/4 cup balsamic vinegar, 2-3 garlic cloves, 1/2 teaspoon salt, 1/8 teaspoon black pepper
Place remaining panzanella salad ingredients into the same mixing bowl you used for the bread.
2 pounds ripe cherry tomatoes or grape tomatoes, 8 ounces fresh mozzarella pearls, 1/2 medium red onion, 1 English cucumber, 1/2 cup basil leaves
Add the cooled bread.
About 10-15 minutes before serving, drizzle on the dressing, adding it to taste.
Toss the salad gently to combine.