Panzanella Salad Recipe
Description
This easy tomato panzanella recipe is a creamy & delicious bread-focused salad you’ll love.
Ingredients
Panzanella Salad
- Loaf of Italian bread torn into 1-inch pieces
- 3 tbsp extra-virgin olive oil
- 2 large heirloom tomatoes cored and sliced into wedges
- 2 Persian cucumbers sliced
- 1/3 cup thinly sliced red onion
- 1/4 cup loosely packed basil leaves thinly sliced
- 8 pieces thinly sliced prosciutto
Panzanella Dressing
- 1 tbsp Dijon mustard
- 1/4 cup Champagne vinegar
- 1/2 cup extra-virgin olive oil
- Fine sea salt
- Freshly ground black pepper
Instructions
- Make the salad. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Spread out the bread on the sheet and drizzle with the olive oil. Bake for 15 minutes or until golden brown and toasted, then let cool.
- Meanwhile, make the dressing. In a medium bowl, whisk together the Dijon and vinegar, then gradually whisk in the olive oil. Season to taste with salt and pepper.
- In a large bowl, add the bread, tomatoes, cucumbers, onion, basil, mozzarella, and capers. Add about half the dressing, then toss to combine. Season and adjust dressing to taste.
- Transfer to a serving platter and top with the prosciutto. Serve any remaining dressing on the side.
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