Panzanella Salad
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We saw a Panzanella Salad recipe online and thought it looked really good, so we gave it a try and it was a winner.
I’ve always made a salad with fresh mozzarella but I never added the bread to it and I thought it was genius. It takes it to a whole other level because the bread soaks up the dressing. Paired with fresh mozzarella and fresh vegetables, it’s more of a main dish than a side dish.
Cutting the Ingredients
Just as you should look for good mozzarella to use in this recipe, also look for good Italian bread. They just make the salad taste better.
To slice the toasted bread into cubes, use a knife that won’t crush it when cutting it. Cutco’s 7-3/4″ Petite Slicer does it effortlessly.
We use toasted garlic bread for our Panzanella Salad, which really adds amazing flavor.
Halved grape tomatoes are the perfect size to add to the salad. Use the Santoku-Style Cheese Knife to cut them, its Micro Double-D™ blade design is sharp and glides right through them.
We chose baby cucumbers for the salad, again, because they’re smaller size matches the rest of the ingredients. Slice them using the 4″ Vegetable Knife.
Red onion is the perfect accompaniment, adding a nice bite of piquant flavor. Slice it into half-moons using the 7-5/8″ Petite Chef knife.
A splash of olive oil, garlic, cubed mozzarella, Parmesan and cannellini beans make up the rest of the salad. What’s great about these ingredients is they deliver both on flavor and texture. Note, however, to add the beans last so they don’t get all mushed up.
Making the Salad
The vinaigrette is simple, but with undeniably bold flavor. It’s made with vinegar, olive oil, mustard, salt, pepper and oregano. Whisk those ingredients all together and then pour it over the bread salad. Taste and adjust seasonings as you see fit.
Once taste of the Panzanella Salad and you may wonder why you don’t make it all the time. It’s hard to resist. This could be a meal, in fact, it would make a great lunch.
Ingredients
- 1/2 loaf (14 ounces) of Italian bread, sliced
- Olive oil, to brush bread
- Garlic powder, enough to sprinkle the top of the bread slices
- 1/2 cup red or white vinegar
- 1/2 cup olive oil
- 2 teaspoons Dijon mustard
- Salt and pepper, to taste
- Sprinkle of dried oregano
- 12 ounces grape tomatoes on the vine, halved
- 3 baby cucumbers, sliced
- 2 garlic cloves, grated
- 1/2 of a large red onion, sliced into half moons
- Splash (1 teaspoon) extra-virgin olive oil
- 1/2 pound fresh mozzarella, cubed
- 1/3 cup fresh chopped basil
- 1/2 cup shaved Parmesan cheese
- 1 can (15.5-ounce) cannellini beans, drained and rinsed
Directions
- Preheat oven to 350 F.
- Place sliced bread on a rimmed baking sheet, brush each slice with olive oil and lightly sprinkle garlic powder over the top of the slices.
- Place the baking sheet into the oven and bake for 4-6 minutes, or until the bread is golden brown and crispy.
- Once cooled, cut the bread into cubes.
- Make the vinaigrette by combining the vinegar, olive oil, mustard, salt, pepper and oregano. Whisk until mixed. Set aside.
- In a large bowl add the tomatoes, cucumbers, grated garlic and red onion then stir. After combined add a splash of olive oil.
- Add the mozzarella, fresh basil and toasted bread to the mixture and stir gently.
- Add the Parmesan cheese and cannellini beans. Pro-Tip: Add your beans last so they do not get all mushed up. Mix gently.
- Add the dressing and mix. Taste and add additional oregano, salt and pepper if needed.
- Plate and enjoy!
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