Panzanella Salad
A traditional Panzanella Salad full of toasted ciabatta bread soaking up the flavors of the fresh tomatoes, basil, red onion and a simple vinaigrette.
Servings: 4 side servings
Calories: 554kcal
Ingredients
Salad ingredients
- 4 Cups Cubed or torn ciabatta bread
- ¼ Cup Extra Virgin Olive Oil
- Salt
- Black Pepper freshly ground
- 2 Cups Cherry tomatoes halved
- ½ Cup Red onion thinly sliced
- 3 whole Persian cucumbers diced
- ½ Cup packed basil leaves fresh and cut chiffonade (thin slices)
- 8 Ounces Fresh Mozzarella pearls, balls or block cut into cubes
Dressing ingredients
- ¼ Cup Red wine vinegar
- ½ Cup Extra Virgin Olive Oil
- 1 Clove Garlic minced
- 1 Teaspoon Dijon Mustard
- Salt & Pepper to taste
Instructions
- Preheat oven to 375 °F
- Toss the cubed ciabatta with olive oil, salt and pepper. Spread out on a baking sheet and bake 10 to 15 minutes, until golden brown and crispy. Set aside to cool.
- Prepare the dressing by whisking together the red wine vinegar, olive oil, minced garlic and Dijon mustard. Season with salt and pepper as desired to taste.
- Place the halved tomatoes, sliced red onions, diced cucumbers, mozzarella and basil chiffonade in a large salad bowl or mixing bowl with the cooled bread cubes. Drizzle with vinaigrette and toss well to be sure everything is coated evenly. Set aside and allow to rest for 30 minutes, allowing the flavors to meld together.
- Just before serving, toss again. Taste and season with salt and pepper if needed. If desired, drizzle a little good quality olive oil over top and serve.
Notes
This recipe makes 2 entree sized servings or 4 side salad servings.
Nutrition
Calories: 554kcal | Carbohydrates: 6g | Protein: 14g | Fat: 53g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 33g | Cholesterol: 45mg | Sodium: 380mg | Potassium: 247mg | Fiber: 1g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 19mg | Calcium: 303mg | Iron: 1mg