Summer Panzanella {Italian Bread Salad} (Edit recipe)

This summer panzanella is a twist on a the classic italian bread salad is filled with fresh and delicious summer flavors. Sourdough bread is mixed with juicy tomatoes, fresh mozzarella and sliced red onion, then dressed with a simple vinaigrette.

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	326
Fat:	9 g
Carbohydrates:	50 g
Protein:	15 g
Cholesterol:	10 g
Sodium:	592 mg
Fiber:	2 g
Sugars:	5 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 6

Ingredients

1 lb Sourdough Bread, stale
4 oz Mozzarella Cheese, pearls or ciliegine balls
1 pint Grape Tomatoes, or cherry tomatoes
.25 whole Red Onion, medium
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Red Wine Vinegar
1 tsp Garlic Powder
1 tsp Homemade Italian Seasoning Blend (click for recipe), seasoning
.5 tsp Kosher Salt
.25 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut loaf of bread into 1 inch cubes, halve the tomatoes and slice the red onion thinly.
Combine bread, tomatoes, cheese and onions in a large mixing bowl and toss to combine.
In a mason jar or small container with a lid, combine olive oil, red wine vinegar, garlic powder, italian seasoning, salt and pepper. Shake vigorously to combine.
Pour vinaigrette dressing over bread mixture and toss with a large serving spoon to make sure everything is evenly coated in the dressing.

Notes

Bread - If stale bread is unavailable, fresh bread can be cut in cubes and left out to dry for a few hours or overnight to become stale. It can also be cut in cubes and laid on a sheet pan and baked at 350˚ for 5-10 minutes to help to dry it out. Tomatoes - Larger tomatoes may be used and cut into smaller pieces the size of the bread and cheese. Cheese - If pearls or smaller sized mozzarella balls are unavailable, a larger ball or log of fresh mozzarella can be cut into smaller pieces similar in size to the tomatoes and bread. Make Ahead - This salad is best made 1-2 hours prior to serving to allow the flavors to meld together. After a few hours the juices and dressing will start to break down the bread and progressively become mushy. Dairy Free/Vegan - To make this recipe dairy free or vegan, simply omit the cheese and ensure that the bread you use does not contain dairy and/or animal products such as eggs. Extra Vegetables - Pepperoncini peppers, roasted red peppers, fresh bell peppers, or cucumbers could be added to this recipe if desired Fresh Herbs - Fresh oregano or basil could be added for extra flavor