Bright, fresh, and bursting with flavor, this Panzanella with Mozzarella is the perfect summer salad! With juicy tomatoes, creamy mozzarella, and crunchy bread tossed in a zesty dressing, it’s a simple yet delicious dish that’s sure to impress. Perfect for picnics, barbecues, or a light lunch!
Table of Contents
Why You’ll Love Panzanella With Mozzarella
- Bursting with Flavor: Juicy tomatoes, creamy mozzarella, and tangy dressing create a perfect harmony of taste.
- Versatile and Simple: Easy to make and pairs well with almost any main course or as a stand-alone dish.
- Perfectly Textured: The combination of crunchy bread, fresh veggies, and soft mozzarella makes every bite satisfying.
Ingredients
- Ciabatta: Provides the hearty, chewy bread base for the salad, perfect for soaking up flavors.
- Extra Virgin Olive Oil: Adds richness and enhances the flavor of the dressing and toasted bread.
- Salt: Balances and elevates the flavors of all the ingredients.
- Freshly Ground Black Pepper: Adds a subtle, earthy spice to the dish.
- Cherry Tomatoes: Sweet and juicy, they bring a burst of freshness to the salad.
- Red Onion: Adds a sharp, slightly sweet flavor and vibrant color.
- Persian Cucumbers: Crisp and refreshing, they add texture and balance to the salad.
- Fresh Basil Leaves: Infuse the salad with a fragrant, herbaceous note.
- Mozzarella Cheese: Creamy and mild, it complements the tangy and fresh ingredients beautifully.
- Red Wine Vinegar: Brings acidity and tang to the dressing for a bright flavor.
- Garlic: Adds a pungent, savory depth to the dressing.
- Dijon Mustard: Helps emulsify the dressing while adding a hint of zesty flavor.
How To Make Panzanella with Mozzarella
Step One: Preheat your oven to 375°F (190°C) to get it ready for toasting the bread.
Step Two: Toss the ciabatta pieces with olive oil, a sprinkle of salt, and a dash of pepper in a large bowl. Spread them on a baking sheet and bake for 10-15 minutes until they’re golden and crispy. Let them cool once done.
Step Three: Whisk together red wine vinegar, olive oil, minced garlic, Dijon mustard, a pinch of salt, and a bit of pepper in a small bowl to make a tangy vinaigrette.
Step Four: Prep your veggies by halving the cherry tomatoes, slicing the red onion thin, dicing the Persian cucumbers, and chopping the basil.
Step Five: In a big mixing bowl, combine the cooled ciabatta, tomatoes, red onion, cucumbers, basil, and mozzarella cheese. Drizzle the vinaigrette over the top and toss gently to coat everything evenly.
Step Six: Let the salad sit for 30 minutes at room temperature to let the flavors soak in and the bread absorb the dressing. Add salt and pepper if needed and drizzle with a bit more olive oil, give it a final toss, and serve it up fresh!
Tips And Tricks
- Use Day-Old Bread: Slightly stale ciabatta works best as it holds up well and absorbs the dressing without getting too soggy.
- Toast Evenly: Spread the bread pieces in a single layer on the baking sheet to ensure even toasting.
- Let it Rest: Allow the salad to sit for at least 30 minutes before serving so the flavors meld together beautifully.
Variations and Substitutions
- Protein Boost: Add grilled chicken, shrimp, or chickpeas for a heartier meal.
- Cheese Swap: Replace mozzarella with feta or goat cheese for a tangy twist.
- Vegan Option: Skip the cheese and use a vegan-friendly Dijon mustard and olive oil-based dressing.
- Bread Alternative: Use sourdough or baguette instead of Ciabatta for a different texture.
- Veggie Add-Ons: Include roasted red peppers, zucchini, or artichokes for extra flavor.
Best Way To Store Panzanella
- Refrigerate: Store leftover Panzanella in an airtight container in the refrigerator for up to 1 day.
- Keep Components Separate: If prepping ahead, store the toasted bread, dressing, and vegetables separately to maintain the bread’s crunch and the salad’s freshness.
- Revive Leftovers: If the bread becomes too soft, add a few freshly toasted croutons before serving to restore the texture.
What To Serve With Panzanella?
- Butterfly Chicken: Serve this juicy and flavorful chicken alongside Panzanella for a fresh and hearty meal.
- Air Fryer Stuffed Chicken: Pair the salad with chicken stuffed with spinach and cheese for a satisfying combination of crisp and creamy textures.
- Pan Seared Salmon: A flaky, perfectly seasoned pan seared salmon is a wonderful protein option to complement the bright and tangy Panzanella.
- Herb Crusted Steak Bites: Add a savory touch with tender steak bites coated in fresh herbs to balance the salad’s light, zesty flavors.
- Paprika Shrimp Skewers: The smoky, spiced shrimp pair beautifully with the vibrant vegetables and crunchy bread.
FAQ’S
Yes, but keep the bread, dressing, and vegetables separate until just before serving to avoid sogginess.
Yes, but freshly toasted bread adds a better flavor and texture to the salad.
Panzanella with Mozzarella
Ingredients
- 2 Ciabattas Torn Into 1-Inch Pieces (To Make About 4 Cups)
- ¼ Cup Extra Virgin Olive Oil Plus More For Drizzling
- Salt To Taste
- Freshly Ground Black Pepper To Taste
- 2 Cups Cherry Tomatoes, Halved
- 1 Small Red Onion Thinly Sliced
- 3 Persian Cucumbers Diced
- ½ Cup Packed Fresh Basil Leaves Finely Chopped
- 8 Ounces Mozzarella Cheese Cut Into Small Cubes Or Torn Into Pieces
- ¼ Cup Red Wine Vinegar
- ½ Cup Extra Virgin Olive Oil
- 1 Clove Garlic Minced
- 1 Tsp Dijon Mustard
Instructions
- Preheat the oven to 375°F (190°C). Toss the ciabatta pieces with olive oil, salt, and pepper. Spread on a baking sheet and bake for 10-15 minutes until golden and crispy. Let cool.
- Whisk together red wine vinegar, olive oil, minced garlic, Dijon mustard, salt, and pepper in a small bowl.
- Halve the cherry tomatoes, thinly slice the red onion, dice the cucumbers, and chop the basil.
- In a large bowl, combine the toasted ciabatta, tomatoes, red onion, cucumbers, basil, and mozzarella. Drizzle with vinaigrette and toss gently.
- Allow the salad to sit for 30 minutes to let the bread absorb the dressing and flavors meld. Add extra salt, pepper, and olive oil if needed.
Nutrition
Notes
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