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Layered Panzanella Salad Recipe

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4.3 from 81 reviews

A vibrant and fresh layered Panzanella salad featuring crisp bread croutons, juicy tomatoes, cucumbers, mozzarella, and a tangy red wine vinaigrette, perfect for a light and flavorful summer meal.

Ingredients

For the Croutons

  • 4 ounces ciabatta or crusty sourdough bread, preferably stale (¼th of a standard 1-pound loaf or 3 cups cubed)
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon fine sea salt

For the Dressing

  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • ½ teaspoon dried oregano, plus extra for garnish
  • 1 large clove garlic
  • ½ teaspoon fine sea salt
  • Freshly ground black pepper, to taste

For the Salad

  • ½ small red onion, thinly sliced
  • 1 pound cherry or grape tomatoes, halved or quartered if large
  • 1 pound additional tomatoes, cut into bite-sized pieces
  • 2 mini cucumbers or 1 small cucumber, thinly sliced into rounds
  • 8 ounces fresh mozzarella, optional (small mozzarella balls or torn into bite-sized pieces)
  • ⅓ cup roughly chopped fresh basil (about ½ ounce)
  • 2 tablespoons thinly sliced Kalamata olives and/or capers

Instructions

  1. Make the croutons: Preheat the oven to 425°F. Slice the bread into 1-inch cubes and place on a baking sheet. Drizzle with olive oil and sprinkle with sea salt, then toss to coat. Bake for 7 to 10 minutes until golden and crisp.
  2. Prepare the dressing: In a bowl, whisk together olive oil, red wine vinegar, dried oregano, garlic, salt, and freshly ground black pepper until combined.
  3. Lightly pickle the onion: Cut the thinly sliced red onion in half for easier handling. Stir the onions into the dressing bowl and refrigerate while assembling the salad to mellow the onion’s flavor.
  4. Assemble the salad: On a large serving platter, spread the bite-sized tomatoes. Nestle half of the croutons amongst the tomatoes and sprinkle the rest on top. Distribute cucumber rounds and fresh mozzarella evenly over the salad.
  5. Add the onions and dressing: Scatter the pickled onions over the salad. Stir the dressing again and drizzle it evenly on top.
  6. Garnish and marinate: Sprinkle chopped basil and Kalamata olives or capers over the salad. Finish with extra black pepper and dried oregano. Let the salad marinate for 20 minutes to 1 hour before serving for best flavor.

Notes

  • Use stale bread for the best crouton texture.
  • Smaller tomatoes work better for bite-sized pieces.
  • Allowing the salad to marinate enhances the flavors.
  • Fresh mozzarella is optional but adds creaminess.
  • Adjust salt and pepper according to taste.
  • The salad is best served within a couple of hours after assembling to maintain texture.

Find it online: https://justsosavory.com/layered-panzanella-salad-recipe/