Panzanella - Bread Salad with Tomatoes and Mozzarella
Enjoy this hearty Italian bread salad packed with tomatoes, mozzarella, olives, and basil - all tossed in zesty vinaigrette!
Ingredients
Salad:
- 1 loaf dense, crusty Italian, French, ciabatta, or sourdough bread, cubed
- 1-2 pounds fresh mozzarella, cubed - or mozzarella pearls
- 2 cups tomatoes, chopped
- 1 cup Kalamata olives, pitted
- ½ cup fresh basil, chopped
Dressing:
- 1-2 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- Salt and freshly ground pepper to taste
Instructions
- Place the cubed bread on a cookie sheet and bake at 350 degrees for 10-15 minutes until toasted. The bread should be soft in the middle and crispy on the outside. (If you are short on time or like the bread fresh and not toasted, skip this step.)
- While bread is toasting: In a small bowl, combine all dressing ingredients.
- In a large bowl, combine bread, cheese, tomatoes, olives, and basil. Pour dressing over the salad, toss and serve.
Notes
Panzanella salad also tastes great the next day, although you may want to perk it up with more fresh basil.