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Tomato and Mozzarella Panzanella Recipe

Italian · Salad · 15 min total

A classic Tuscan bread salad featuring ripe tomatoes, creamy mozzarella, and crusty bread tossed in a tangy vinaigrette. Perfect for using up stale bread and summer tomatoes.

Ingredients

• 4 cups (about 200g) stale crusty bread, cut into 1-inch cubes
• 4 large ripe tomatoes (about 600g), cut into chunks
• 8 oz (225g) fresh mozzarella, torn into bite-sized pieces
• 1/2 cup fresh basil leaves, torn
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine bread cubes, tomatoes, mozzarella, and basil.
2. In a small bowl, whisk together olive oil, red wine vinegar, garlic, salt, and pepper.
3. Pour dressing over salad and toss gently to combine.
4. Let stand at room temperature for 10-15 minutes to allow bread to absorb flavors. Serve immediately.

Tips

• Use day-old or slightly stale bread for best texture; if bread is fresh, toast cubes in a 350°F oven for 5-7 minutes.
• Can be stored in the fridge for up to 1 day, but bread will soften further.
• For extra flavor, add sliced red onion or cucumber.

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