Simple Summer Panzanella  

Chunks of bread, chunks of tomato, tangy dressing…what’s not to love? 

In case you’re not familiar with its wonders, Panzanella is a Tuscan bread salad that’s usually made with dried bread tossed with ripe tomatoes, olive oil and vinegar. The bread gets saturated (but still retains a little crunch) with the tomato juices and dressing, and the result is a highly textured, vibrant taste treat that is so much more than the sum of its parts.

This version incorporates crunchy cucumbers, crisp red onion, fresh basil, and plenty of creamy mozzarella. It’s a fabulous light meal on its own, but it’s also the perfect side for summer picnics and barbecues, since it comes together quickly and travels extremely well.

It’s a showstopper. Promise. 

Panzanella

1 loaf of crusty Artisan bread (sourdough or ciabatta work great) cut into 1-inch cubes (about 6 cups)
2 tbsp. extra virgin olive oil
1/8 tsp. sea salt
2 lbs. ripe tomatoes, cut into small wedges
1 cucumber, sliced
4 oz. fresh mozzarella pearls or Miyokos vegan mozzarella
1/2 medium red onion thinly sliced
1/2 cup basil leaves (about 22 leaves), coarsely chopped, plus more to garnish

For the dressing:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
1/2 tsp. salt or to taste
1/8 tsp. black pepper

Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 tbsp. olive oil and a pinch of salt. Bake for 8-10 minutes until toasted then set aside to cool. Edges should be golden brown and crisp and the centers should be slightly chewy.

In a small bowl, combine vinaigrette dressing ingredients and whisk to combine.

Place remaining Panzanella salad ingredients into the same mixing bowl you used for the bread. Add the cooled bread. About 15-20 minutes before serving, drizzle on the dressing and toss the salad gently to combine. Garnish with more chopped basil to serve.