Panzanella
Panzanella is a vibrant Italian salad that celebrates the simplicity of fresh ingredients in just 25 minutes.
With only 15 minutes of prep and 10 minutes of cooking, Panzanella is as effortless as it is flavorful.
Ingredients
- ½ pound ciabatta or sourdough bread, cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil
- ½ cup thinly sliced red onion
- 1½ pounds tomatoes, sliced into wedges or halved
- ½ English cucumber, sliced into half moons
- 6 ounces fresh mozzarella, torn (optional)
- 1 cup fresh basil leaves, torn, plus more for garnish
- Sea salt
For the dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons sherry vinegar or red wine vinegar
- 3 garlic cloves, grated
- ½ teaspoon Dijon mustard
- Heaping ½ teaspoon sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the bread on the baking sheet, drizzle with the olive oil, and sprinkle with salt. Toss to coat and spread evenly on the sheet. Bake for 7 to 10 minutes, or until crisp around the edges.
- Make the dressing: In a large bowl, whisk together the olive oil, vinegar, garlic, mustard, salt, and several grinds of pepper.
- Add the onion, tomatoes, cucumber, and bread to the bowl with the dressing and toss to coat. Add the cheese, if using, and the basil and gently toss. Season to taste and serve with more fresh basil on top.
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