Name: Panzanella Salad Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 cups sourdough bread (about half a loaf), diced or torn into ½” cubes; 2 Tbsp olive oil; Sea salt & pepper to taste; 2 vine-ripened tomatoes; 1 cucumber, peeled and finely diced; 1 bell pepper (red, yellow, orange, or green), finely diced; ¼ cup red onion, sliced thin or finely diced; ¼ cup fresh basil, finely chopped; 8 oz fresh mozzarella, chopped; ½ tsp sea salt (or more to taste); ¼ tsp pepper (or more to taste); 1 ear fresh corn, cooked; 1 avocado, diced; ¼ cup olive oil; 3 Tbsp balsamic vinegar (or white wine vinegar, apple cider vinegar, etc.); 1 tsp Dijon mustard; 1 tsp honey (or maple syrup); ½ Tbsp minced garlic

Panzanella Salad Recipe

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A classic Italian summer salad with toasted bread, ripe tomatoes, cucumbers, bell peppers, fresh mozzarella, and basil, tossed in a tangy homemade dressing. Perfect for light meals or entertaining!

Author: Emma
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 14 servings
Category: Appetizer, Main Course, Salad
Method: Tossing / Baking (for bread)
Cuisine: Italian
Diet: Vegetarian

Ingredients

Toasted Bread:

4 cups sourdough bread (about half a loaf), diced or torn into ½” cubes

2 Tbsp olive oil

Sea salt & pepper to taste

Panzanella Salad:

2 vine-ripened tomatoes

1 cucumber, peeled and finely diced

1 bell pepper (red, yellow, orange, or green), finely diced

¼ cup red onion, sliced thin or finely diced

¼ cup fresh basil, finely chopped

8 oz fresh mozzarella, chopped

½ tsp sea salt (or more to taste)

¼ tsp pepper (or more to taste)

Optional:

1 ear fresh corn, cooked

1 avocado, diced

Dressing:

¼ cup olive oil

3 Tbsp balsamic vinegar (or white wine vinegar, apple cider vinegar, etc.)

1 tsp Dijon mustard

1 tsp honey (or maple syrup)

½ Tbsp minced garlic

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Instructions

1. Toast the Bread:

Preheat oven to 400°F (200°C). Grease a baking sheet.

Spread bread cubes on the sheet, drizzle with olive oil, season with salt and pepper.

Bake 8 minutes, stirring halfway, until lightly crispy but still soft inside.

Alternatively, toast on stovetop in olive oil over medium heat, stirring until golden (about 5 minutes).

2. Make the Dressing:

Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and minced garlic in a small bowl.

3. Assemble the Salad:

Combine tomatoes, cucumber, bell pepper, onion, mozzarella, and optional corn in a large bowl.

Toss with dressing and season with salt and pepper.

Add toasted bread cubes and optional avocado, gently mixing to combine.

Serve immediately.

Notes

Bread: Use sourdough, ciabatta, French, or Italian bread. Add just before serving to prevent sogginess.

Vegetables: Use fresh, ripe produce for best flavor.

Optional Ingredients: Fresh corn and avocado add texture and flavor.

Dressing: Use high-quality balsamic vinegar for best taste; honey can be substituted with maple syrup.

Storage: Store leftovers in an airtight container up to 2 days. Bread will absorb dressing and may become soft.

Find it online: https://allcookedup.com/panzanella-salad-recipe/