Nothing says summer like a panzanella salad packed full of fresh ingredients and rustic bread.
Tuscany is one of those destinations that will always be at the top of my travel bucket list. I’d absolutely love to experience the beautiful landscapes of the Italian countryside and, of course, the delicious Italian food. Until I make it there, the best I can do is try my best to recreate the magic of Tuscan dishes at home. Panzanella—a salad whose roots can be traced back to the Middle Ages—is one of those dishes.
Panzanella originated in Tuscany as a way to use up stale bread. It’s said that mariners along the Tuscan coast even dipped bread into the sea to re-soften it and season it with salt before using it in meals. The ingredients for panzanella are simple: rustic bread, tomatoes, cucumber, red onion, basil, capers, and mozzarella. The juices from the tomatoes and the dressing soften the crusty bread and give it flavor.
For this recipe, instead of using stale bread, you’ll be roasting torn rustic bread in the oven, tossed in olive oil and sea salt, similar to making croutons. Though the goal is to have the dressing coat and soften the pieces of bread, you don’t want it to become too soggy. Baking the torn bread before adding it to the salad helps it maintain some of its structure and crunchiness. Plus, the olive oil and salt add a bit of extra flavor.
If you happen to have some bread that’s gone stale at home that you want to use up, you could try making this recipe without adding the bread to the oven. Whatever you choose to do, the result is sure to be delectable and packed with fresh flavors. To me, this panzanella recipe is perfect for summer. I like to prepare it at the same time that I’m firing up the barbecue and serve it alongside grilled meat, fish, or vegetables.
What’s the difference between fresh and regular mozzarella?
This recipe calls for fresh mozzarella, which is a bit different from the typical mozzarella you may be used to encountering at your supermarket. They’re the same cheese, but differ in preparation. Regular mozzarella is made by souring fresh mozzarella for longer and drying it out, resulting in a lower-moisture version of the cheese that’s firmer, saltier, has a longer shelf life, and is therefore more mass-produced and consumed. It’s ideal for recipes where you want the cheese to get really melty. This panzanella salad is not one of those recipes.
So, what is fresh mozzarella, and why does it go so well with panzanella? Fresh mozzarella is a moist, pillowy, white cheese that usually comes in the shape of a ball. It’s often packed in water or wrapped in plastic, and has a much shorter shelf life. When you tear this ball apart—like you’ll do for this recipe—the result is pieces of soft, tender cheese that taste incredibly fresh and do a great job of absorbing the flavors of the other elements in this salad, just like the bread. If you can’t find fresh mozzarella at your local supermarket, try an Italian grocery store.
How do I store leftovers?
To be honest, this recipe really doesn’t do great as leftovers, since the longer it sits, the soggier the bread gets. It’s best consumed up to a few hours after preparation. If you do have leftovers, you can store them in an airtight container in the fridge for 1-2 days, but keep in mind that you’ll want to eat them as soon as possible to avoid soggy bread.
Serving suggestions
To me, this panzanella salad is synonymous with gorgeous summer meals, from simple lunches to elegant dinner spreads. If you feel like doing your own version of the latter, I really recommend firing up the grill. The possibilities are truly endless. In the mood for meat? Try this Grilled Pork Tenderloin or this Juicy Grilled Chicken Breast. Feel like having fish? You’ll love this Grilled Cod or this Grilled Tilapia.
But let’s not forget about veggies. I love the flavor that a grill brings to any vegetable, but especially Grilled Corn On The Cob, Grilled Eggplant, or Grilled Zucchini.
Ingredients
- 8 ounces rustic bread, ciabatta or sourdough cut into 1-inch cubes
- 2 teaspoons extra-virgin olive oil for toasting the bread
- Sea salt to taste
- 1 1/2 pounds ripe tomatoes cut into wedges
- 1/2 English cucumber sliced into half moons
- 1/3 cup red onion thinly sliced
- 3/4 cup fresh basil leaves torn
- 2 tablespoons capers
- 1/2 cup fresh mozzarella torn, optional
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons red wine vinegar
- 2 garlic cloves grated
- 1/2 teaspoon Dijon mustard
- Salt to taste
- Ground black pepper to taste
Instructions
- Preheat your oven to 350°F. Toss the bread cubes with extra virgin olive oil and a pinch of salt. Spread them on a baking sheet and bake for 7 to 10 minutes until the edges are crisp.
- In a large bowl, mix together the tomatoes, cucumber, red onion, basil leaves, and capers. Incorporate the toasted bread cubes and, if desired, the torn mozzarella.
- Whisk all of the dressing ingredients in a bowl until combined. Add salt and pepper to taste.
- Drizzle the dressing over the salad and toss gently to combine. Allow the salad to sit for 20 minutes prior to serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment