Panzanella Salad

panzanella salad recipePanzanella Salad is really an excuse to eat bread soaked in olive oil and vinegar if you ask me. And I am totally fine with admitting that. This is a hearty salad that I would gladly eat any day of the week. Cubes of toasted crusty bread, tomatoes that I grew myself, hunks of mozzarella cheese, fresh basil (that I also grew myself) olive oil, and balsamic vinegar. What is not to love? This salad is a great way to get rid of some day old bread. If you are like me and hoard bread in your freezer, it is a great way to use up that too. There are a million ways that you could add to this salad. Clean out your veggie drawer and add cucumbers, onions, whatever you like.

panzanella salad recipe

*Admittedly, I did not really measure when I made this salad. These are guidelines, but I am including a dressing recipe to use if you should so choose*

1/2 loaf of crusty day old bread
2 cups of tomatoes
1/2 cup fresh basil
1 container fresh mozzarella
salt
pepper
Parmesan cheese

Dressing:

1 clove chopped garlic
1 teaspoon Dijon mustard
1/4 cup tablespoons Balsamic vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

panzanella salad recipeStart with the dressing. In the bottom of a bowl, add the garlic, mustard, vinegar, salt and pepper. Whisk and slowly stream the olive oil in. Whisk until the mixture comes together.

panzanella salad recipeChop your tomatoes and mozzarella cheese into bite size pieces. Season with salt and pepper and set aside.

panzanella salad recipe(You could make this ahead of time by making your dressing, chopping your vegetables, and getting you bread ready and just tossing before you are ready to serve it.)

panzanella salad recipeToss the tomatoes and cheese in the dressing.

panzanella salad recipeSlice your bread and brush (or spray) with a little olive oil, salt and pepper.

panzanella salad recipeGrill or toast your bread until it is toasty and crunchy.

panzanella salad recipeCube the bread and add to the tomatoes and dressing. Toss with the basil and Parmesan cheese. I saved some cheese and basil for garnish.

panzanella salad recipePut in a serving dish and enjoy a delicious hearty salad.

panzanella salad recipe

panzanella salad recipe

Panzanella Salad

Yield: serves 4

Panzanella Salad - have a loaf of bread you need to use up? Make a salad with it. Toasted bread cubes soak up all of the dressing and flavor from the vegetables.

Ingredients

  • 1/2 loaf of crusty day old bread
  • 2 cups of tomatoes
  • 1/2 cup fresh basil
  • 1 container fresh mozzarella
  • salt
  • pepper
  • Parmesan cheese

Dressing:

  • 1 clove chopped garlic
  • 1 teaspoon Dijon mustard
  • 1/4 cup tablespoons Balsamic vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Start with the dressing. In the bottom of a bowl, add the garlic, mustard, vinegar, salt and pepper. Whisk and slowly stream the olive oil in. Whisk until the mixture comes together.
  2. Chop your tomatoes and mozzarella cheese into bite size pieces. Season with salt and pepper and set aside.
  3. (You could make this ahead of time by making your dressing, chopping your vegetables, and getting you bread ready and just tossing before you are ready to serve it.)
  4. Toss the tomatoes and cheese in the dressing.
  5. Slice your bread and brush (or spray) with a little olive oil, salt and pepper.
  6. Grill or toast your bread until it is toasty and crunchy.
  7. Cube the bread and add to the tomatoes and dressing. Toss with the basil and Parmesan cheese. I saved some cheese and basil for garnish.
  8. Put in a serving dish and enjoy a delicious hearty salad.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g
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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 11 Comments

  1. Christina

    wow this looks so great! simple but definitely full of flavor. have to make this soon. My sister and I had our two cousins over for dinner last night and we made the zucchini pitousi penne- came out great- we all loved it so much- thanks for the recipe!

    1. bakedbree

      I am so glad that you enjoyed it!

  2. Emily @ The Happy Home

    oh, my goodness. your vinaigrette looks so rich and saturated on that brad! i made a panzanella salad a little while ago– left out the cheese but went for avocado instead. yummm!

    1. bakedbree

      Avocado sounds delicious, I might have to try that next time.

  3. Dangler

    I’m going to need this & a glass of pinot right now! Omg…

    1. bakedbree

      I actually made this one for Corey for dinner before she left.

  4. Kim

    YUM! Love your site. Just found you from the SITS girls.

    1. bakedbree

      Thank you Kim!

  5. Stacy @ Delighting in the Days

    Oh yum! I was introduced to Panzanella last year and loved it. It is the one “salad” my husband approves of 🙂

    Can’t wait to try this recipe.

  6. Gail Lucas

    I made this tonight for my knitting get together, and it was great. I used heirloom tomatoes and basil from my own garden. For the bread, I used day old french bread. I tore it into pieces, then tossed with olive oil, garlic powder, onion powder and italian seasoning. I then baked it at 400 degrees until just about crouton toasted. It really worked well. Thanks!

    1. bakedbree

      I am glad that you liked it!

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