Have you ever heard of panzanella before? It’s a salad that has bread as its main ingredient. This salad is packed with flavor as the ingredients are all marinated in a delicious vinaigrette. This panzanella with mozzarella recipe is my favorite!
This is really easy to make and other than the half hour needed for marinating, it takes less than 30 minutes to make. You can even vary some of the ingredients according to your preferences and what you have on hand.
Panzanella with Mozzarella
Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Marinating Time: 30 minutes
Total Time: 1 hour 5 minutes
Ingredients:
- 2 ciabattas, torn into 1-inch pieces (to make about 4 cups)
- ¼ cup extra virgin olive oil, plus more for drizzling
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 cups cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 3 Persian cucumbers, diced
- ½ cup packed fresh basil leaves, finely chopped
- 8 ounces mozzarella cheese, cut into small cubes or torn into pieces
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
Instructions:
Preheat the Oven: Set your oven to 375°F (190°C).
Prepare the Ciabatta:
Toss the ciabatta pieces with 1/4 cup olive oil, salt, and pepper in a large bowl.
Spread them out on a baking sheet and bake until crispy and golden, about 10-15 minutes. Remove from the oven and allow to cool.
Make the Vinaigrette: In a small bowl, whisk together the red wine vinegar, 1/2 cup olive oil, minced garlic, Dijon mustard, salt, and pepper until well combined and emulsified.
Prepare the Vegetables and Basil: Halve the cherry tomatoes. Thinly slice the red onion. Dice the Persian cucumbers. Finely chop the basil leaves.
Assemble the Salad: In a large mixing bowl, combine the cooled ciabatta, prepared cherry tomatoes, red onion, cucumbers, and basil. Add the mozzarella cheese. Drizzle with the vinaigrette and gently toss to ensure all the ingredients are evenly coated.
Let it Marinate: Allow the salad to rest for about 30 minutes at room temperature to let the bread soak up the dressing and the flavors to meld together.
Serve: Check the seasoning and adjust with more salt and pepper if needed. Drizzle with a little more olive oil, give the salad a final toss, and serve immediately.
Panzanella with Mozzarella
Ingredients
- 2 ciabattas torn into 1-inch pieces (to make about 4 cups)
- ¼ cup extra virgin olive oil plus more for drizzling
- Salt to taste
- Freshly ground black pepper to taste
- 2 cups cherry tomatoes halved
- 1 small red onion thinly sliced
- 3 Persian cucumbers diced
- ½ cup packed fresh basil leaves finely chopped
- 8 ounces mozzarella cheese cut into small cubes or torn into pieces
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- 1 garlic clove minced
- 1 teaspoon Dijon mustard
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Ciabatta: Toss the ciabatta pieces with 1/4 cup olive oil, salt, and pepper in a large bowl. Spread them out on a baking sheet and bake until crispy and golden, about 10-15 minutes. Remove from the oven and allow to cool.
- Make the Vinaigrette: In a small bowl, whisk together the red wine vinegar, 1/2 cup olive oil, minced garlic, Dijon mustard, salt, and pepper until well combined and emulsified.
- Prepare the Vegetables and Basil: Halve the cherry tomatoes. Thinly slice the red onion. Dice the Persian cucumbers. Finely chop the basil leaves.
- Assemble the Salad: In a large mixing bowl, combine the cooled ciabatta, prepared cherry tomatoes, red onion, cucumbers, and basil. Add the mozzarella cheese. Drizzle with the vinaigrette and gently toss to ensure all the ingredients are evenly coated.
- Let it Marinate: Allow the salad to rest for about 30 minutes at room temperature to let the bread soak up the dressing and the flavors to meld together.
- Serve: Check the seasoning and adjust with more salt and pepper if needed. Drizzle with a little more olive oil, give the salad a final toss, and serve immediately.