It eludes me as to why I have never, before this summer, made or eaten Panzanella. It has all of my favorite things in one refreshing summer dish.
I have heard of Panzanella on a few cooking shows during the past few years, but for some reason I just had never made it. However, when the tomatoes started to take off I needed to find recipes that utilized the delicious fresh tomatoes.
That’s when I decided I would make Panzanella. It is a salad made of fresh tomatoes, herbs, a vinaigrette, mozzarella, and Italian bread. What is not to love? Bread, cheese, tomatoes, and herbs mixed together and called a salad? A.Ma.Zing.
I was skeptical that the family would like it, but that didn’t stop my from making it. Unfortunately, D3 can’t eat it because of her orthodontia. The grilled / toasted bread was too hard. Fortunately, everyone else liked it.
In fact, it was so delicious I have made it several times, and plan on making this a summer tradition when tomato season peaks!
Have you ever eaten Panzanella? If not, what is stopping you?
Panzanella
- 1 loaf Italian bread (bite size cubes (about 4 cups))
- 4 tablespoons olive oil (+1 for grilling)
- ½ teaspoon sea salt
- 2 pounds ripe tomatoes (mixed variety)
- 8 ounces fresh mozzarella (in bite size chunks)
- ¼ – ½ cup red onion (petite diced)
- 2 cloves garlic
- 2 tablespoons red wine vinegar (or to taste)
- 1 tablespoon fresh oregano (1 teaspoon dried, chopped)
- ½ teaspoon Dijon mustard
- ¼ cup fresh basil leaves (sliced or torn)
- ¼ cup flat-leaf parsley (chopped)
- 1 tablespoon capers (drained (optional))
- Preheat a grill or oven to 425 degrees.
- Lightly oil the bread before roasting or grilling. Toast bread cubes on sheet pan (or uncut on a grill grate) until dry and golden, about 10 minutes. Remove and cool.
- Cut tomatoes into bite size pieces. Place in a large bowl. Add mozzarella, onions, garlic, oregano, basil, parsley, salt, and pepper. Toss.
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In a small bowl, whisk together vinegar and mustard. Whisk in olive oil slowly, whisking constantly until fully combined. If desired, add capers.
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Add bread cubes to the tomato mixture and toss gently. Drizzle vinaigrette over the salad and toss to coat thoroughly. Refrigerate for 30 minutes before serving.