Panzanella Salad

READY IN: 50mins
Recipe by Juenessa

Capers will work in place of the olives, if you prefer. You really need to use ripe tomatoes so that the juices soak into the bread nicely.

Top Review by nsomniak6

I made this after seeing it on Allrecipes, but since I am more active on 'Zaar, this is where I will post. I just want to say I LOVE this salad. I don't use olives or cheese, because I like it a little more simple, but they could add nice flavor and texture. I also use a mix of Red wine vinegar and balsamic vinegar which gives it a very distinct flavor. My husband was skeptical , asking why I was making crouton salad, but couldn't keep his fingers out after the bread soaked up the juices. It is certainly a keeper! Thank you for posting.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic.
  3. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
  4. While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar.
  5. Gently toss together the toasted bread, tomatoes, onion, basil, olives, and mozzarella cheese.
  6. Toss with the vinaigrette and let stand for 20 minutes before serving.

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