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Tomato basil panzanella salad

17) Tomato-Basil Panzanella Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound ripe tomatoes mixed colors, chopped into 1-inch pieces
  • 1/2 large cucumber seeded and sliced
  • 1 small red onion thinly sliced
  • 4 cups day-old ciabatta torn into 1-inch pieces
  • 1 cup fresh basil leaves torn
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup fresh mozzarella torn (optional)

Method
 

  1. Toss bread with 2 tablespoons oil; toast at 400°F for 8–10 minutes until golden, watching to prevent burning.
  2. Whisk remaining oil, vinegar, mustard, salt, and pepper in a bowl.
  3. Combine tomatoes, cucumber, onion, basil, and mozzarella in a large bowl.
  4. Gently toss with bread and dressing; stand 10 minutes to absorb juices.