45 minutes
A traditional Italian bread salad that combines toasted bread cubes with ripe tomatoes, fresh mozzarella, and a vibrant mixture of herbs, onion, and a tangy dressing.
Baguette, cut into 1-inch cubes
0 oz
tablespoons
teaspoons
Ripe Mixed Tomatoes, chopped into bite-size pieces
0 lb
Fresh Mozzarella, torn or cut into bite-size pieces
0 oz
Red Onion, thinly sliced
cups
Garlic Clove, grated into a paste
each
tablespoons
Thyme, chopped
tablespoons
pinches
teaspoons
Black Pepper, freshly ground
to taste
Kirby cucumbers, thinly sliced
cups
Basil, torn
cups
Flat Leaf Parsley, roughly chopped
cups
Capers, drained
tablespoons
1. Toast Bread Cubes
Preheat your oven to 425 degrees Fahrenheit and place a rack in the middle. Toss 4 ounces of ciabatta or baguette cubes with 2 tablespoons of extra-virgin olive oil and a pinch of kosher sea salt. Spread the cubes on a baking sheet and bake for 7 to 15 minutes until pale golden brown at the edges.
2. Prepare Tomato Mixture
Chop 2 pounds of ripe mixed tomatoes into bite-size pieces and add to a large mixing bowl with 6 ounces of fresh mozzarella. Add 1/2 cup thinly sliced red onion, 2 grated garlic cloves, 1 tablespoon of red wine vinegar, 1 tablespoon of chopped fresh oregano or thyme, a 1/4 teaspoon kosher sea salt, and a large pinch of red-pepper flakes. Toss gently to combine.
3. Make Dressing
Whisk together 1 tablespoon of red wine vinegar, 1/2 teaspoon of Dijon mustard, a 1/4 teaspoon of kosher sea salt, and a few grinds of black pepper. Gradually whisk in 4 tablespoons of olive oil to emulsify.
4. Add Cucumber and Herbs to Dressing
To the dressing, stir in 1/2 cup of thinly sliced Persian or Kirby cucumber, 1/2 cup of torn basil leaves, and 1/4 cup of roughly chopped flat-leaf parsley leaves.
5. Combine Salad
Add the toasted bread cubes to the tomato and mozzarella mixture. Pour in the cucumber and herb dressing along with 1 tablespoon of drained capers. Stir to ensure the bread begins soaking up the flavors.
Opt for a hearty, crusty loaf like a country loaf or sourdough that's a day or two old to ensure it doesn't become too soggy.
Choose high-quality extra-virgin olive oil for its peppery and fruity notes that bind the salad's flavors.
Dice and let tomatoes sit with salt and a splash of vinegar to draw out juices, concentrating their flavor for the dressing base.
Lightly toast or grill the bread cubes with a bit of olive oil and garlic rub to deepen their flavor and enhance texture.
Allow the Panzanella to rest before serving so the bread soaks up the tomato juices and dressing, enhancing the flavors while maintaining texture.
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