Go Back

Tomato-Mozzarella Panzanella with Basil and Leftover Bread

Stale bread, ripe tomatoes, soft mozzarella, basil. That is the whole meal. You toast the bread cubes in a skillet for about four minutes and then everything else just gets tossed together.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 cups cubed leftover crusty bread about 6 slices
  • 3 large ripe tomatoes chopped
  • 8 oz fresh mozzarella torn
  • 1/2 cup fresh basil leaves torn
  • 1/4 red onion thinly sliced
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • Salt and pepper to taste

Method
 

  1. Toss bread cubes with 1 tbsp olive oil and toast in a skillet 3 to 4 minutes until slightly crisp.
  2. Combine tomatoes, mozzarella, basil, and red onion in a large bowl.
  3. Whisk remaining oil, vinegar, salt, and pepper; pour over salad.
  4. Add toasted bread and toss gently; let sit 10 minutes to soak up juices.
  5. Taste and adjust seasoning before serving.