Panzanella Salad

    Panzanella Salad

    (309)
    45min


    294 people made this

    About this recipe: Italian bread and tomato salad! Capers work great in place of the olives too!

    Ingredients
    Serves: 8 

    • 6 cups day old Italian bread, torn into bite-size pieces
    • 1/3 cup (80ml) olive oil
    • 1/4 teaspoon salt and pepper to taste
    • 3 cloves garlic, minced
    • 1/4 cup (60ml) olive oil
    • 2 tablespoons balsamic vinegar
    • 4 medium ripe tomatoes, cut into wedges
    • 3/4 cup sliced red onion
    • 10 Italian basil leaves, shredded
    • 1/2 cup pitted and halved green olives
    • 150g fresh mozzarella, cut into bite-size pieces

    Directions
    Prep:15min  ›  Cook:10min  ›  Extra time:20min marinating  ›  Ready in:45min 

    1. Preheat oven to 200 degrees C (400 degrees F).
    2. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking tray, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
    3. While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:
    (309)

    Reviews in English (309)

    by
    198

    In my opinon, your ingredient choices will make or break this salad from 5 star plus to a 2 or 3 star. I have had this about 6 or 7 times (various recipes). By FAR the best is using stale hard rolls or very-chewy Italian bread. If you don't, the bread just becomes mushy instead of that wonderful, chewy, garlic-bread bites that is so special in this recipe. Alot of the flavor is from your choice garlic and oil, too. I use a high quality EVOO and FRESH only: minced garlic, mozzarella and basil leaves. If you don't use the fresh, it alters the flavor significantly. I think cherry or grape tomato's texture is better suited for this. Capers are a nice added flavor and, as I discovered tonight, so is roasted asparagas. With all that being said...made with our preferences, this goes in the favorite file.  -  11 Feb 2009  (Review from Allrecipes US | Canada)

    by
    57

    Fabulous salad!!! This is bruschetta in a bowl. I used more tomatoes, kalamata olives, and a lot more fresh basil. Due to the small amount of dressing the bread does not get soggy. The leftovers the next day were still good. Tons of great flavor in this dish!  -  22 Jul 2007  (Review from Allrecipes US | Canada)

    by
    52

    OMG this is super good! I used white balsamic vinegar, no onions, because they are too overpowering, and no olives, personal choice. The flavors mix wonderfully and it's the perfect summer salad. It was so hot here today that I toasted the bread on the bbq in a pan of course, using the indirect method, they came out perfect and had that smokey flavor. I used smart balance instead of olive oil on the bread too. I will make this again and again! Thanks for a great recipe!  -  10 Jun 2008  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate