This glorious panzanella salad is a combination of the very best Italian flavors. Sweet tomatoes, garlicky croutons, and creamy mozzarella. These get mixed up in a bright dressing and topped with fresh herbs.
Fresh sourdough bread is torn into bite-sized chunks and tossed with extra virgin olive oil, garlic and oregano then baked to crispy golden perfection.
The croutons are added on top of a simple salad along with buffalo mozzarella then drenched in a red wine vinegar and garlic vinaigrette. Utter perfection!
It makes an easy, light summer salad or a refreshing side dish.
Ingredients
Round up your panzanella salad ingredients. As simple as this salad is, the key to it being ultra-delicious is to use the best quality ingredients possible.
Here's what you'll need:
For the croutons
- Sourdough loaf: Day-old sourdough is perfect for making croutons as it holds its shape and turns crunchy when toasted.
- Extra virgin olive oil: Helps crispen up the croutons. You'll use it in the dressing, too.
- Garlic: Injects the croutons with savory taste. Use fresh, not powdered garlic.
- Dried oregano: Adds earthy, Mediterranean flavor.
For the salad
- Arugula: Peppery and a bit bitter, I love this as the leafy green.
- English cucumber: Adds crunch and sweetness.
- Heirloom and grape tomatoes: Choose the best quality, juicy red tomatoes for this salad.
- Olives: Green or black are both great.
- Buffalo mozzarella: For the classic creamy contrast.
- Mint, basil, and oregano: Fresh herbs add layers of flavor - don't skip them!
For the dressing
- Red wine vinegar: Adds tanginess and brightens up the salad.
See the recipe card for quantities.
Instructions
Once you've made the croutons, it's a simple process of combining the elements.
- Step 1: Tear thick slices of sourdough into bite-sized chunks. In a large bowl, toss the sourdough with olive oil, crushed garlic, oregano, salt, and pepper until evenly coated.
- Step 2: Spread onto a baking sheet. Bake for 20 minutes or until the croutons are crisp and golden.
- Step 3: Arrange the arugula, cucumber, heirloom grape tomatoes, olives, and torn mozzarella on a serving platter.
- Step 4: Top with croutons and drizzle with dressing. Garnish with the fresh herbs.
Hint: I recommend lining your baking sheet with parchment paper. It makes such a big difference when it comes time to removing them from the pan. No one wants to deal with croutons sticking to the pan!
Substitutions
Here are a couple of quick ingredient swap ideas:
- Arugula: Swap with baby spinach, mixed greens, or kale.
- English cucumber: Use regular cucumber (peeled and seeded) or zucchini slices.
- Olives: Substitute with capers, artichoke hearts, or sun-dried tomatoes.
- Buffalo mozzarella: Try burrata, fresh mozzarella, feta, or goat cheese.
- Fresh herbs (mint, basil, oregano): Use parsley, cilantro, or dill as swaps.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Spicy panzanella: Toss in pepperoncini, chili flakes, red onion chunks, and spicy salami. Use garlic-chili oil for the dressing.
- Vegan panzanella: Replace mozzarella with cubes of marinated tofu or avocado and use nutritional yeast in the dressing for a cheesy flavor.
- Breakfast panzanella: Add poached eggs, crispy bacon bits, and a light Dijon-mustard vinaigrette.
If you loved this Panzanella salad, don't skip past this marinated tomato basil salad.
Equipment
The only thing you'll need is a good baking pan to bake the croutons in.
Storage
Once assembled, this panzanella salad should be served and eaten right away as the croutons will eventually soften when they come in contact with the other ingredients.
If you do have any leftover croutons they can be stored in an airtight container and kept in the refrigerator for at least a week.
Top tip
Let the salad sit for 15-20 minutes before serving to allow the croutons to soak up the dressing and juices from the tomatoes, bringing out the flavor and texture of the dish!
FAQ
Yes, but for the best texture, assemble the salad components separately and toss everything together just before serving. This keeps the croutons crunchy.
Absolutely! A sturdy, gluten-free loaf works just as well for making croutons.
Related
Looking for other recipes like this? Try these:
Panzanella Salad Recipe
Panzanella Salad
Ingredients
For the croutons
- 1 small day old sourdough loaf
- ¼ cup extra virgin olive oil
- 2 cloves garlic crushed
- 2 teaspoons dried oregano
For the salad
- 4 cups argula
- ½ English cucumber sliced
- 3-4 large heirloom tomatoes sliced
- 1 cup grape tomatoes cut in half
- 1 cup olives
- 2 balls buffalo mozzarella torn
- small handful mint
- small handful basil
- small handful oregano
Dressing
- 2 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil
- 1 clove garlic crushed
- salt and pepper
Instructions
- Preheat the oven to 400ºF.
- Cut thick slices of sourdough then use your hands to tear each slice into bite-
- sized chunks.
- To a large mixing bowl add the torn sourdough, olive oil, crushed garlic and
- oregano. Use your hands to toss all the ingredients together to ensure the bread
- is fully coated then tip out onto a baking sheet and add some salt and pepper.
- Place the baking sheet in the oven and cook for 20 minutes or until the
- sourdough croutons are crisp and golden brown.
- Meanwhile, assemble the salad. In a serving bowl or platter arrange the
- arugula, sliced cucumber, heirloom and grape tomatoes, olives and torn
- mozzarella.
- Scatter over the baked sourdough croutons then drizzle generously with the
- dressing.
- Add the fresh herbs to garnish.
- Serve and enjoy.
Equipment
- 1 baking tray/pan
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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