Panzanella
Panzanella is the classic Tuscan bread salad bursting with heirloom tomatoes, cucumber, mozzarella and fresh basil!
Servings: 12
Calories: 353kcal
Ingredients
- 1 12 ounce rustic Italian bread , cut in 1-inch pieces, 8 cups
- 1 pint heirloom grape tomatoes , halved lengthwise
- 1 cucumber , halved lengthwise, seeded and chopped, 2 cups
- 8 ounces bocconcini, halved
- 1 cup thinly sliced fresh basil leaves
- 1/4 cup thinly sliced red onion
- 1/2 cup olive oil
- 6 Tbs. red wine vinegar
- 1 tsp. Dijon mustard
- 1 tsp. sugar
- 1 clove garlic, minced
- 1 tsp. kosher salt
- 1/4 tsp. pepper
Instructions
- Preheat oven to 425F. Arrange bread in single layer on baking sheet and bake 20 minutes until toasted; cool.
- In large bowl combine toasted bread, tomatoes, cucumber, bocconcini, basil and red onion.
- In small bowl whisk olive oil, vinegar, Dijon, sugar, garlic, kosher salt and pepper until blended.
- Pour over bread mixture and toss until evenly coated. Cover and refrigerate at least 8 hours. Stir before serving.
Notes
Makes 12 cups.
Recipe can be halved to make 6 cups.
Nutrition
Calories: 353kcal | Carbohydrates: 23g | Protein: 7g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 7mg | Sodium: 321mg | Potassium: 220mg | Fiber: 2g | Sugar: 14g | Vitamin A: 452IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 1mg