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Panzanella Recipe
Elevate your summer meals with a refreshing twist on the classic Panzanella recipe. Made with simple, fresh ingredients that pack the best flavor ideal for warm weather gatherings, barbeques, or simply a light and refreshing meal.
Ingredients
- 6 oz loaf crusty sourdough bread
- 2 & ½ tbsp tbsp olive oil
- ⅛ tsp salt
- 2 lbs ripe tomatoes
- 8 oz mozzarella perals
- ½ cup red onion, thinly sliced
- ½ cup basil, ribboned
Dressing
- ¼ cup olive oil
- 2 tsp red wine vinegar
- 2 garlic cloves, minced
- ½ tsp oregano
- ¼ tsp salt, or to taste
- ⅛ tsp pepper, or to taste
Equipment
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 10-12 minutes until toasted then set aside to cool. Edges should be golden brown and crisp.
2. In a small bowl, combine dressing ingredients olive oil, red wine vinegar, garlic cloves, oregano, salt, pepper, and whisk.
3. Add tomatoes, onion, mozzarella pearls, toasted bread, and basil in a large salad bowl. Drizzle on the dressing about 5 minutes before serving, adding it to taste. Toss the salad gently to combine, and enjoy!
Notes
I find it is best to use a day old crusty sourdough loaf.
Serving: 6people, Calories: 357kcal, Carbohydrates: 23g, Protein: 13g, Fat: 24g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Cholesterol: 30mg, Sodium: 562mg, Potassium: 453mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1.624IU, Vitamin C: 22mg, Calcium: 232mg, Iron: 2mg
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