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
- 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)
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!
- 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.