This Tuscan Panzanella Salad With Mozzarella is a crunchy, creamy, herby dream—and it comes together faster than you can say what's for lunch? Juicy tomatoes, toasty bread, and loads of basil all tossed in a zippy vinaigrette? Yes please.
A traditional Tuscan dish turned springtime favorite, this version of panzanella is boosted with fresh mozzarella, loads of basil, and crisp cucumbers for a cool crunch. It’s the perfect spring panzanella salad that bridges rustic Italian roots with a modern, Mediterranean twist.
If you love refreshing bowls like my Mediterranean Farro Salad or Cold Chicken Pasta Salad, then this Tuscan panzanella salad is for you.
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💖 Why This Recipe Works
- Fresh & Flavorful: This Tuscan panzanella salad is ripe cherry tomatoes, red wine vinegar, garlic, and basil make every bite sing.
- Easy to Make: Just toast, chop, whisk, and toss. It’s that simple.
- Perfect for Spring & Summer: Served at room temp and packed with produce—it’s picnic and BBQ gold.
⭐ Star Ingredients
- Ciabatta Bread: I use day-old bread, cubed and oven-toasted to golden perfection. It soaks up the dressing without turning soggy.
- Mozzarella: Creamy, mild, and irresistible in contrast to the juicy veggies and tangy vinaigrette.
- Cherry Tomatoes: Sweet and colorful, they burst with flavor in every forkful.
- Red Wine Vinegar: A must for that signature sharp bite in a classic panzanella salad dressing.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Greek Panzanella Salad: Add kalamata olives, crumbled feta, and red wine-marinated onions.
- Watermelon Panzanella Salad: Swap cucumbers for cubed watermelon and toss with mint.
- Burrata Panzanella Salad: Replace mozzarella with creamy burrata and finish with a drizzle of balsamic glaze.
- Panzanella Chicken Salad: Add grilled or shredded chicken for extra protein boost.
- Vegan Swap: Use plant-based cheese and skip the Dijon for a dairy-free version.
- Bread Alternative: Use sourdough or baguette instead of ciabatta for a different texture.
If you like creative salad mashups, try my Roasted Beet Salad With Pomegranate Molasses next!
🔪 How To Make Tuscan 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. Add salt and pepper if needed and drizzle with a bit more olive oil, give it a final toss, and serve it up fresh!
💡Hint: Letting the salad sit helps the bread soak up that gorgeous dressing without losing its texture.
👩🍳 Expert Tips
- 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.
- Chill the Mozzarella: Cold mozzarella holds its shape better when tossed.
💭 FAQs
Panzanella is a rustic Italian bread salad made with toasted or stale bread, fresh vegetables (often tomatoes and onions), and a simple vinaigrette. It’s traditionally Tuscan but easily customized for seasonal variations.
A classic panzanella salad dressing includes red wine vinegar, olive oil, garlic, Dijon mustard, and salt and pepper. It’s tangy, savory, and perfect for soaking into crusty bread.
Absolutely! Add olives, feta, oregano, and a lemon-oregano vinaigrette to give it that Mediterranean vibe.
Yes! While traditional panzanella is served at room temperature, you can lightly warm the toasted bread and toss it with room-temp or grilled vegetables for a cozy twist. It’s perfect for early spring or cooler summer nights and still captures everything you love about a classic Tuscan panzanella salad.
💖 Serving Suggestions
These are my favorite dishes to serve with panzanella salad:
- Butterfly Chicken: Juicy, flavorful, and perfect with this fresh salad.
- Air Fryer Stuffed Chicken: Crispy, cheesy, and a great contrast to the veggies.
- Pan Seared Salmon: Flaky salmon + tangy salad = perfect pairing.
- Herb Crusted Steak Bites: Add Adds richness and texture to this light dish.
- Paprika Shrimp Skewers: Smoky shrimp bring just the right kick.
Make A Panzanella Board
Make It a Board: Lay out toasted bread, mozzarella, veggies, and dressing in piles so everyone can build their own version.
🍽 You'll Love These Tasty Salad Recipes
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Tuscan Panzanella Salad 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 teaspoon 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.
Notes
Nutrition
More Fantastic Salad Recipes:
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- Mediterranean Farro Salad
- Roasted Beet Salad With Pomegranate Molasses
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- Keto Tuna Salad With Apple and Pumpkin Seeds
- Cold Chicken Pasta Salad With Italian Dressing
Crunchy bread, juicy tomatoes, and creamy mozzarella—this panzanella is a flavor-packed delight! Perfect for a summer meal or a light lunch.