Panzanella
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
This rustic Italian salad is one of my favorite summer dishes because it comes together in just twenty minutes with no cooking required. Panzanella is the perfect way to use up day old bread, making it incredibly budget friendly and practical for busy weeknights. I love how the bread soaks up all the bright vinaigrette while the fresh tomatoes add their natural sweetness and lycopene, a powerful antioxidant that supports heart health. The combination of creamy mozzarella, crisp cucumber, and aromatic basil creates layers of flavor that feel fancy but taste completely effortless. It's the kind of dish that tastes even better when made ahead, so it's ideal for entertaining or meal prep.
Ella x
Ingredients
- 400bread
- 600 gtomatoes
- 200 gcucumber
- 150 gred onion
- 200 gmozzarella cheese
- 100 mlolive oil
- 50 mlbalsamic vinegar
- 10 gsalt
- 5 gblack pepper
- 20 gfresh basil
- 20 mllemon juice
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Slice the bread into 1cm (0.4in) thick slices and place on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Bake for 5-7 minutes, or until lightly toasted.
- 2
While the bread is baking, chop the tomatoes, cucumber, and red onion into small pieces.
- 3
Once the bread is toasted, let it cool slightly. In a large bowl, combine the bread, tomatoes, cucumber, and red onion.
- 4
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, salt, and black pepper. Pour the dressing over the bread mixture and toss to combine.
- 5
Stir in the chopped mozzarella cheese and fresh basil.
- 6
Toss the salad gently to combine and adjust the seasoning as needed.
- 7
Serve the Panzanella immediately, garnished with additional fresh basil if desired.
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