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a colorful bread salad with golden bread cubes, red tomatoes, torn white mozzarella, and green basil, shown in a wide horizontal shot in a large rustic bowl, on a sunny table, bright natural light, shallow depth of field, landscape orientation

Panzanella Salad with Mozzarella

Tuscan bread salad featuring tomatoes, fresh mozzarella, & basil.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4 cups crusty bread cubed
  • 3 cups cherry tomatoes halved
  • 8 oz fresh mozzarella torn
  • 0.25 red onion thinly sliced
  • 0.25 cup olive oil
  • 3 tbsp red wine vinegar
  • 0.5 cup fresh basil torn
  • 0.5 tsp salt

Method
 

  1. Preheat the oven to 400 degrees F.
  2. Toss the bread cubes with 2 tablespoons of the olive oil and toast on a sheet pan 8 to 10 minutes until crisp.
  3. Whisk the remaining olive oil, vinegar, and salt into a dressing.
  4. In a large bowl, combine the toasted bread, tomatoes, mozzarella, and red onion.
  5. Pour the dressing over and toss, then let it sit 10 minutes so the bread soaks up the juices.
  6. Fold in the basil just before serving.

Notes

Let it rest a few minutes so the bread drinks up the dressing without going mushy.