Description
A vibrant and refreshing Italian Panzanella Salad featuring toasted baguette cubes, ripe tomatoes, fresh mozzarella, and a tangy balsamic vinaigrette. Perfectly balanced with the flavors of garlic, capers, and fresh basil, this salad is ideal for a light lunch or a flavorful side dish.
Ingredients
Scale
For the Toasted Bread Cubes
- 1 baguette, cut into bite-sized cubes
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the Dressing
- â…“ cup extra virgin olive oil
- ¾ teaspoon salt, divided
- 1 garlic clove, minced
- 3 tablespoons balsamic vinegar
- 3 tablespoons capers, drained
For the Salad
- 1½ pounds tomatoes, cut into bite-sized pieces
- ½ red onion, thinly sliced and cut into bite-sized pieces
- 1 pound fresh mozzarella, cut into bite-sized pieces
- ½ cup fresh basil, chopped
Instructions
- Preheat and Prepare Bread: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Place the baguette cubes into a large bowl and drizzle with 2 tablespoons of olive oil, ¼ teaspoon of salt, and freshly ground black pepper. Toss well to coat all the bread pieces evenly.
- Toast Bread Cubes: Spread the coated bread cubes evenly on a sheet pan. Bake in the preheated oven for 15-18 minutes, stirring once halfway through, until the bread reaches your desired level of toastiness. Remove from oven and set aside to cool completely.
- Make the Dressing: In a small bowl, combine ½ teaspoon of salt, minced garlic, balsamic vinegar, and drained capers. Gently whisk in ⅓ cup of olive oil until the mixture is fully emulsified and combined. Set the vinaigrette aside.
- Assemble the Salad: In a large mixing bowl, combine the cooled toasted bread cubes, bite-sized tomatoes, sliced red onion, fresh mozzarella pieces, and chopped fresh basil.
- Toss with Dressing and Rest: Pour the prepared balsamic vinaigrette over the salad mixture. Stir gently but thoroughly to ensure all ingredients are coated with the dressing.
- Marinate: Allow the salad to rest at room temperature for 30 minutes before serving. This resting time helps the bread absorb the flavors and soften slightly, perfecting the dish.
Notes
- For best results, use day-old or slightly stale baguette to ensure the bread cubes toast well without becoming too hard.
- You can substitute fresh mozzarella with burrata for a creamier texture.
- Feel free to add cucumber or bell peppers for extra crunch and color.
- The salad is best served fresh but can be refrigerated for up to 4 hours; stir before serving.
- If you prefer a tangier dressing, add a splash more balsamic vinegar.
