Description

This Panzanella Salad showcases fresh ingredients like cherry tomatoes, mozzarella, and crispy bread. Simple to prepare, it’s the ideal healthy meal for a quick dinner or as a delightful side dish.

Ingredients

Scale

4 cups crusty bread, cut into 1-inch cubes
2 cups cherry tomatoes, halved
1 large cucumber, chopped
½ small red onion, thinly sliced
½ cup fresh mozzarella pearls
¼ cup fresh basil, torn
2 tablespoons olive oil (for toasting bread)
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon black pepper

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Instructions

Preheat the oven to 400°F.
Spread the bread cubes on a baking sheet and drizzle with 2 tablespoons of olive oil, then toss to coat. Bake for 8-10 minutes or until golden and slightly crisp.
While the bread is baking, prepare the vegetables. Slice the cherry tomatoes, chop the cucumber, thinly slice the red onion, and tear the basil leaves. Cut mozzarella into bite-sized pieces, if needed.
In a mixing bowl, whisk together the olive oil, red wine vinegar, dijon mustard, minced garlic, salt, and black pepper until the dressing is well combined.
In a large bowl, combine the toasted bread with the tomatoes, cucumber, red onion, mozzarella, and basil.
Drizzle the dressing over the salad and gently toss to coat without breaking the bread.
Let the salad sit for 10-15 minutes to allow the flavors to meld, then taste and adjust seasoning if needed.
Serve immediately.

Notes

Using day-old bread enhances the texture and flavor of the salad.
This salad is best served fresh to maintain the crunchiness of the bread.
Feel free to customize with additional vegetables or herbs based on preference.

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 2g
Sodium: 350mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 8g
Cholesterol: 10mg