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Easy Tomato Panzanella Salad Recipe

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4.4 from 2 reviews

This Easy Tomato Panzanella Salad is a vibrant, refreshing Italian classic featuring juicy heirloom tomatoes, crunchy focaccia bread croutons, fresh basil and oregano, capers, and creamy mozzarella cheese, all tossed in a simple dressing of olive oil and red wine vinegar. Perfect as a light lunch or a side dish, the salad combines bold flavors and textures with minimal effort and under 30 minutes of preparation.

  • Total Time: 25 minutes
  • Yield: 9 servings

Ingredients

Bread Croutons

  • 3 cups cubed focaccia bread (about 3 thick slices)
  • 2 tbsp olive oil
  • 2 tsp dried Italian herb blend (or dried parsley)

Salad

  • 2 lbs heirloom tomatoes (about 4 large tomatoes), chopped into bite-sized pieces
  • 6 small cocktail cucumbers, sliced
  • 1 small red onion, sliced
  • 2 tbsp capers
  • 4 to 5 large basil leaves
  • 2 tbsp fresh oregano
  • 1 cup mozzarella cheese (mini balls, sliced, or burrata cheese)

Dressing

  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • Sea salt and black pepper to taste

Instructions

  1. Making the Croutons: Cut a few thick slices from the focaccia loaf, then cube the bread into 1-inch pieces or smaller to make about 3 cups of croutons.
  2. Coat the Bread: Spread the cubed bread on a baking sheet, drizzle with 2 tablespoons olive oil, sprinkle 2 teaspoons dried Italian herbs, and toss well to coat.
  3. Broil the Croutons: Using your oven broiler on the ‘high’ setting, toast the bread pieces until golden brown all over, tossing every couple of minutes; broil for 5 to 10 minutes depending on your oven.
  4. Cool the Croutons: Remove the toasted bread and let them cool while preparing the salad.
  5. Prepare the Salad Veggies: Chop the heirloom tomatoes into bite-sized pieces and place them in a large bowl. Add sliced cucumbers and red onion.
  6. Prepare the Cheese: For mini mozzarella balls, cut in half; for sliced mozzarella, tear into smaller pieces; for burrata, squeeze out the creamy cheese and tear it apart. Add to the bowl.
  7. Add Herbs and Capers: Add fresh oregano and capers, then roll basil leaves into a tight log, chop, and add to the salad.
  8. Dress the Salad: Pour 1/4 cup olive oil and 1/4 cup red wine vinegar over the salad, then season with sea salt and black pepper to taste.
  9. Add Croutons and Toss: Add the cooled focaccia croutons on top and gently toss all ingredients together to combine.
  10. Serve Immediately: Enjoy the salad right away for the best texture and flavors. If serving later, keep ingredients layered and dress just before serving.

Notes

  • Use good-quality focaccia or any sturdy rustic bread for the croutons to ensure crunchiness.
  • Broiler times may vary, so watch the croutons closely to avoid burning.
  • Heirloom tomatoes provide the best flavor and color variety, but Roma or vine tomatoes can be used as alternatives.
  • For a vegetarian diet, use mozzarella or burrata cheese; omit cheese for a vegan version and substitute with plant-based cheese alternatives.
  • This salad is best served fresh as the bread can become soggy over time.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://dishiary.com/easy-tomato-panzanella-salad-recipe/