Panzanella Salad

A bowl of bread and tomato salad topped with mozzarella and basil leaves on a white table, surrounded by fresh tomatoes and herbs.

This classic Italian salad is the perfect contrast of crunchy and creamy, salty and sweet.

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Course: Appetizer, Lunch, Salad

Cuisine: Italian

Keyword: panzanella salad

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

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

• I used sourdough bread to take the croutons to the next level. You can use any day old bread but sourdough is really great in terms of complex flavor and texture.

• A Panzanella Salad is often seen with juicy ripe tomatoes. I went with a large heirloom variety mixed with some smaller grape tomatoes. You can use whatever is in season. For the best salad, ensure they are ripe.

• Use any salad items you wish for your Panzanella Salad. A good addition would be red onion or radish!

• The herbs really lift the salad in terms of taste and presentation. Fresh basil, mint and oregano are common in a Panzanella salad, but you can also use different herbs such as thyme or parsley.

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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