Simple Panzanella Salad Recipe
This simple panzanella salad is a fresh and delicious way to enjoy ripe summer produce. Crisp ciabatta cubes are toasted to golden perfection, then tossed with juicy tomatoes, crunchy cucumbers, creamy mozzarella, and thinly sliced onion. A light dressing of olive oil, red wine vinegar, and herbs ties everything together for a bright, flavorful salad. Perfect as a light meal or a side dish for grilled favorites!
Equipment
- 1 Parchment Paper Baking Sheets
- 1 Half Sheet Pan
Ingredients
- 8 oz ciabatta cut into 1 inch cubes
- 4 tbs. extra virgin olive oil
- 1 tsp kosher salt
- 1 pint grape tomatoes
- 8 oz mozzarella balls
- 1/2 red onion thinly sliced
- 2 Tbs red wine vinegar
- 1 tsp. dijon mustard
- 1 English cucumber thinly sliced
- freeze dried parsley
- freeze dried basil
- freeze dried chives
Instructions
- Preheat the oven to 425 degrees. Place the cubed ciabatta on a rimmed baking sheet. Drizzle with 2 Tbs. olive oil and 1/2 tsp. kosher salt. Bake until the bread is dry and golden at the edges, approximately 10 minutes.
- Meanwhile, make the dressing and salad. In a large bowl, mix the vinegar and mustard. Slowly drizzle in the remaining 2 Tbs. olive oil. Add remaining 1/2 tsp. kosher salt and a dash each of dried parsley, dried basil, and dried chives.
- Add the mozzarella, onions, and cucumbers, and toss to coat.
- When the bread is toasted, add the bread cubes to the bowl and toss to coat again. Let sit for approximately 30 minutes before serving.
Notes
Use any combination of herbs that you have on hand.