Panzanella Salad (with the Best Dressing!)



Panzanella Salad

Panzanella Salad with crusty bread, juicy vine-ripened tomatoes, and the best homemade vinaigrette dressing.

Ingredients

For the Tomato Panzanella Salad:

  • 6oz
    Crusty Bread
    (1/2 loaf) cut into 1-inch cubes (6 cups)
  • 2
    Tbsp
    extra virgin olive oil
  • 1/8
    tsp
    sea salt
  • 2
    lbs
    ripe tomatoes
    cut into small wedges or bite-sized pieces
  • 4
    oz
    fresh mozzarella
    halved mozzarella pearls
  • 1/2
    medium red onion
    thinly sliced
  • 1/2
    cup
    basil leaves
    (about 22 leaves), coarsely chopped, plus more to garnish

For the Vinaigrette Dressing:

  • 1/2
    cup
    extra virgin olive oil
  • 1/4
    cup
    red wine vinegar
  • 2
    garlic cloves
    grated
  • 1/2
    tsp
    salt
    or to taste
  • 1/8
    tsp
    black pepper

Instructions

  1. Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Bake for 9-11 minutes until toasted then set aside to cool. Edges should be golden brown and crisp and the centers should be slighly chewy.

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

  3. 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.

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