Easy Panzanella Salad
274kcal
Equipment
- a large mixing bowl
- salad tong or fork
Ingredients
- ½ pound ciabatta (cut into an inch chunks)
- 2 pounds ripe tomatoes (cut tomatoes into wedges)
- 2½ oz (about ½) English cucumber (slice cucumber into half moons)
- 6 oz fresh mozzarella balls (halved)
- 2 oz red onion (sliced)
- 1 tablespoon drained capers
- 20 basil leaves (torn)
- ¼ cup extra virgin olive oil
- 2 garlic cloves (grated)
- 3 tablespoons red wine vinegar
- ½ teaspoon dijon mustard
- ½ teaspoon coarse kosher salt (or more to taste)
- ¼ teaspoon freshly ground black pepper
Method
- Bake the Ciabatta. Drizzle ciabatta chunks with olive oil and salt, and bake at 400°F for 10 to 12 minutes until golden and crispy. Set aside to cool.
- Make the Dressing. Whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and black pepper in a small bowl until smooth and well combined.
- Toss Everything Together. In a large bowl, combine tomatoes, cucumber, red onion, capers, mozzarella balls, and toasted bread. Pour all the dressing over at once and gently toss. Top with torn basil and toss once more.
- Rest and Serve. Let the salad sit for 10 to 15 minutes at room temperature before serving so the bread soaks up all the flavor.
Nutrition
Calories274kcalCarbohydrates25gProtein10gFat16gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat7gCholesterol10mgSodium450mgPotassium403mgFiber3gSugar5gVitamin A1345IUVitamin C22mgCalcium126mgIron1mg
Notes
Store leftover panzanella in an airtight container in the fridge for up to 1 day. The bread will soften overnight but it still tastes great. Bring it back to room temperature before eating for the best flavor. If you know you will have leftovers, keep the bread separate and toss it in right before serving to keep it from getting too soft. Do not freeze.