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Panzanella is an easy recipe for the classic Tuscan bread salad and is bursting with heirloom tomatoes, cucumber, mozzarella and fresh basil, the flavors and colors of summer!
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5 from 1 vote

Panzanella

Panzanella is the classic Tuscan bread salad bursting with heirloom tomatoes, cucumber, mozzarella and fresh basil! 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad, Side Dish
Cuisine: Italian
Keyword: bread salad, Italian bread salad, panzanella
Servings: 12
Calories: 353kcal
Author: Gwynn Galvin

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