Panzanella Salad with Mozzarella
Panzanella Salad with Mozzarella is the best summer salad. Croutons, tomatoes, mozzarella, and cucumbers are tossed in a vibrant dressing. Every bite is infused with classic Tuscan flavors that will keep you refreshed all season long!
Servings: 8 Servings
Calories: 363kcal
Ingredients
Homemade Croutons (optional)
- 1 Loaf Sourdough Bread
- 3 Tablespoons Olive OIl
- 3 Tablespoons Rosemary minced
- Salt & Pepper
Panzanella Salad with Mozzarella
- 1 ½ cups Cherry Tomatoes sliced in half
- 1 ½ cups Cucumber Diced
- 1 ½ cups Ciliegine Mozzarella
- 1 ½ cups Croutons
- ¼ cup Fresh Basil Leaves minced
- 1 Shallot minced
- 2 Garlic Cloves minced
- ¼ cup Red Onion finely chopped
- 2 Tablespoons Parsley minced
- 1 Lime zested and juiced
- ¼ cup Red Wine Vinegar
- ½ cup Olive Oil
- Salt & Pepper
Instructions
Homemade Croutons
- Using the dutch oven sourdough recipe as the base, and cutting bread into small cubes.1 Loaf Sourdough Bread
- Place cut bread on a baking tray lined with aluminum foil and toss the bread with olive oil, salt, pepper, and rosemary.3 Tablespoons Olive OIl, 3 Tablespoons Rosemary, Salt & Pepper
- Bake at 350F for about 15 minutes, stirring the croutons about halfway through baking.
- Remove from the oven and let cool before using.
Panzanella Salad with Mozzarella
- Place the croutons, cucumber, tomatoes basil and mozzarella in a large bowl - gently toss to combine and set aside.1 ½ cups Cherry Tomatoes , 1 ½ cups Cucumber, 1 ½ cups Ciliegine Mozzarella, 1 ½ cups Croutons, ¼ cup Fresh Basil Leaves
- Add the shallot, garlic, red onion and parsley into a small bowl tossing to combine. Add lime zest and juice, red wine vinegar and stir to combine.1 Shallot , 2 Garlic Cloves, ¼ cup Red Onion, 2 Tablespoons Parsley , 1 Lime, ¼ cup Red Wine Vinegar
- Pour in the olive oil while mixing continuously, add salt and pepper to taste - then drizzle dressing over the crouton salad. Mix once more to coat all ingredients with dressing - then place in the fridge for about 30 minutes to marinate before serving.½ cup Olive Oil , Salt & Pepper
Notes
Tips and variations
- Bread is the star in Panzanella - Ditch the stale bread! Instead, use homemade croutons, high quality storebought croutons, or toast pieces of a hearty loaf of bread with oil and salt to help this salad taste its best.
- Serve the salad with or without greens - Stir in chopped romaine or arugula for more substance or keep it simple with fresh basil leaves.
- Salt the tomatoes first - This will extract any excess liquid (making your salad less watery) and help them taste better.
- Pair it with protein - Feel free to add some chicken, prosciutto, shrimp, or bacon.
- More add-ins - Stir olives, chicken breast, bell peppers, burrata, capers, onions, or shallots into the salad for more flavor.
- Bread is the star in Panzanella - Ditch the stale bread! Instead, use homemade croutons, high quality storebought croutons, or toast pieces of a hearty loaf of bread with oil and salt to help this salad taste its best.
- Serve the salad with or without greens - Stir in chopped romaine or arugula for more substance or keep it simple with fresh basil leaves.
- Salt the tomatoes first - This will extract any excess liquid (making your salad less watery) and help them taste better.
- Pair it with protein - Feel free to add some chicken, prosciutto, shrimp, or bacon.
- More add-ins - Stir olives, chicken breast, bell peppers, burrata, capers, onions, or shallots into the salad for more flavor.
Nutrition
Calories: 363kcal | Carbohydrates: 38g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 387mg | Potassium: 215mg | Fiber: 3g | Sugar: 4g | Vitamin A: 306IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 3mg
