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–+ servings
cubes of bread, tomatoes, mozzarella balls and sliced onions in a ceramic dish

Summer Panzanella {Italian Bread Salad}

Amanda
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.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Italian
Servings 6 servings
Calories 327 kcal

Ingredients
  

  • 1 pound stale sourdough bread
  • 4 ounces mozzarella cheese pearls or ciliegine balls
  • 1 pint grape or cherry tomatoes
  • ¼ medium red onion
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • ½ teaspoons kosher salt
  • ¼ teaspoon black pepper

Instructions
 

  • 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.
 

Substitutions and Variations

  • 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

Nutrition

Serving: 1cupCalories: 327kcalCarbohydrates: 47gProtein: 13gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 7mgSodium: 605mgPotassium: 289mgFiber: 3gSugar: 4gVitamin A: 392IUVitamin C: 19mgCalcium: 117mgIron: 4mg
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