Sun-kissed and Garden-Fresh:
🇮🇹🥖🍅Flavorful Panzanella: the Tuscan Way 🍅🥖🇮🇹
About traditional Panzanella or Panmolle: Rooted in the traditions of central Italian farmers, classic Panzanella was born out of simplicity—using up day-old bread and an abundance of garden-fresh vegetables like ripe, juicy tomatoes, sweet basil, and vibrant red onion all tossed in a zesty vinaigrette. Add crisp cucumbers and creamy chunks of fresh mozzarella for a refreshing version. It’s a rustic dish with humble beginnings and endless possibilities.
Got a loaf of hearty bread going stale on the counter? Give it new life with this vibrant, refreshing panzanella—a true celebration of summer’s colors and flavors. The homemade croutons alone are worth it—crisp, golden, and irresistibly tasty.
- Stale hearty white bread: Ciabatta, baguette, sourdough, or French bread are all good choices.
- Tomatoes: Use the best quality tomatoes possible as these really define the salad. I like to use a blend of campari and grape tomatoes for their size and sweetness.
- Cucumber: English cucumber works well or mini Persian cucumbers.
- Fresh mozzarella: Mini mozzarella pearls are a great option since they are already the perfect size but you can also use a ball of fresh mozzarella and chop it into small pieces.
- Red onion: If you want to reduce the sharpness of the red onion then place the sliced onion in a sieve and rinse under cool water and drain well before using.
- Fresh basil and parsley:/ Use plenty of fresh basil and parsley for authentic flavor.Fresh parsley may not be the most traditional way to make it but why not add more fresh herby goodness?
- Extra virgin olive oil: Use good quality olive oil for the best flavor.
- Garlic: Fresh garlic will be best.
- Vinegar: Try it with white balsamic vinegar, red wine vinegar, white wine vinegar or sherry vinegar. If you don’t use white balsamic vinegar then you may want to consider adding 1 tsp honey to the dressing as well to balance the tartness of the dressing.
- Dijon mustard: Only a small amount of mustard is added for a little zip and to help emulsify the dressing.
- Salt and pepper: Season the dressing and salad to taste with these.
What you will need:
How to making Panzanella Salad: To a large salad bowl add tomatoes, cucumber, red onion, and mozzarella. Whisk dressing together and pour over, then gently toss. If desired add a little more olive oil if needed. Add the bread cut in cubes, basil and parsley and toss.
Serve it with: Serve this sunny Tuscan bread salad during the warmer months when tomatoes are in season. It is lovely to enjoy on BBQ night with anything from grilled chicken to salmon kabobs. It’s also a great starter to a fun Italian menu with anything including sundried tomato pasta, eggplant parmesan, chicken pesto, or Fish of your choice and a glass of cold Spritz.