Panzanella Salad
This easy summer panzanella salad the perfect side salad for any occasion. Made with crusty artisan bread, fresh tomatoes, basil, cucumbers, and mozzarella cheese. Drizzled with sweet balsamic glaze!
Servings: 4 people
Ingredients
- 4 cups cubed Tuscan or other crusty artisan bread (about 1 inch cubes)
- 4 tablespoons extra virgin olive oil, divided (plus more as needed)
- 2 cups heirloom cherry tomatoes, halved
- 1 English cucumber, sliced
- 1/4 cup thinly sliced red onions
- 8 leaves fresh basil, sliced
- 1 clove garlic, minced
- 1 cup small mozzarella balls (plus more if desired)
- Salt and pepper to taste
- Balsamic glaze for drizzling (I used store-bought, see note below)
Instructions
- On a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the cubed bread and toss occasionally until golden brown and toasted, about 5-6 minutes. Drizzle more oil if needed. Season with salt to taste, and set aside.
- In a large salad bowl, add the toasted bread cubes, tomatoes, cucumbers, red onions, basil, minced garlic, and the fresh mozzarella balls. Toss to combine.
- Drizzle with about 3 tablespoons of olive oil, or to taste, and combine. Season with salt and pepper to taste.
- Drizzle the top with some balsamic glaze to taste. Enjoy!
Notes
- Balsamic glaze: Make sure you use balsamic glaze, not balsamic vinegar. Balsamic glaze is reduced and relatively thick.
- Special equipment: serrated knife to cut bread (recommended), large skillet.
- What type of bread to use? If you can't find Tuscan bread, use sourdough, baguette, or any type of crusty artisan bread. Don't use soft bread (won't hold their shape).
- Make sure you use good olive oil. It will make a huge difference in taste. I like the use robust olive oil in salads.