Panzanella, what used to be considered a “poor man’s salad”, has in recent years become hip and trendy. My version features pieces of crusty bread, juicy tomatoes, and fresh basil, with cubes of creamy soft mozzarella cheese. I used a balsamic vinegar in the dressing, adding some darkness, earthiness and sweetness to this summer salad. If you don’t like the bread a bit moist, add it last (after the dressing) and serve immediately. Enjoy! 🙂
3 cups stale crusty bread (I used baguette)
2 tablespoons extra virgin olive oil
4 springs fresh rosemary
1 teaspoon fresh thyme
Dash of garlic powder
Salt and pepper to taste
For the dressing:
1⁄4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon dark brown sugar
1 clove garlic
Salt and black pepper to taste
For the salad:
3 cups cherry or grape tomatoes, halved
1 cup soft mozzarella cheese, cut into bite sized cubes
1⁄2 cup fresh basil, roughly chopped
1 teaspoon capers
1⁄4 cup kalamata olives, pitted and sliced in half
- Preheat oven to 375.
- Prepare a cookie sheet with a silpat, or nonstick tin foil.
- Place bread in a large bowl, and drizzle with olive oil.
- Add rosemary, thyme, garlic, salt and pepper and toss to combine.
- Spread bread into a single layer onto prepared cookie sheet and bake for roughly 15 minutes, or until bread is slightly golden and crunchy.
- In a medium sized bowl whisk together olive oil, balsamic, sugar, garlic, salt and pepper.
- In a large bowl combine tomatoes, mozzarella, basil, capers, and olives.
- Add bread, and drizzle with desired amount of dressing.
- Toss and serve.
**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂