Panzanella Salad Recipe
Servings: 6 servings
Calories: 337kcal
Ingredients
For the Salad
- 4 cups ciabatta bread preferably day-old, torn into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt plus more to taste
- ½ cup red onion thinly sliced
- 1 pound tomatoes a mix of heirloom and cherry, sliced or halved
- 1 peach ripe, thinly sliced
- ⅓ cup fresh basil torn, plus more for garnish
- 8 ounces fresh mozzarella or burrata, torn into bite-sized pieces
Honey Dijon Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove finely grated
- ½ teaspoon kosher salt or more to taste
Instructions
- Preheat the oven to 425°F. Spread the ciabatta pieces onto a baking sheet, drizzle with olive oil, sprinkle with kosher salt, and toss to coat. Bake for 10 to 14 minutes, tossing halfway through, until crisp and golden. Let cool slightly.
- While the bread bakes, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, garlic, and kosher salt. Rinse the sliced red onion under warm water, drain well, then add it to the dressing and let it sit for about 10 minutes to mellow its flavor.
- In a large bowl, combine the toasted bread, tomatoes, peaches, basil, and mozzarella or burrata. Add the onions along with the dressing and gently toss until everything is evenly coated.
- Let the salad rest for 15 to 30 minutes so the bread absorbs the dressing while still keeping a little texture. Transfer to a serving platter, drizzle with a little extra olive oil, garnish with fresh basil, and serve.
Notes
- Use day-old bread. Stale ciabatta absorbs the dressing without falling apart and gives the salad its signature texture.
- Toast the bread until the edges are golden. Crispy bread stays pleasantly chewy after it soaks up the vinaigrette.
- Choose ripe, in-season tomatoes. A mix of heirloom and cherry tomatoes adds the best balance of sweetness, juiciness, and color.
- Let the onions sit in the dressing. Soaking them for about 10 minutes softens their sharp flavor while infusing the vinaigrette.
- Don't rush the resting time. Let the salad sit for 15 to 30 minutes before serving so the bread absorbs the dressing evenly.
- Tear the basil instead of chopping it. This helps preserve its fresh flavor and keeps it from bruising too much.
- Serve at room temperature. The tomatoes, peaches, basil, and cheese have the best flavor when they're not served straight from the refrigerator.
- Prep components ahead. Toast the bread and whisk together the dressing up to 2 days in advance, then assemble the salad shortly before serving.
- Taste before serving. Add an extra pinch of salt or a drizzle of olive oil if the tomatoes need a little more seasoning.
- Enjoy it the same day. Panzanella is at its best within a couple of hours of mixing, before the bread becomes too soft.
Nutrition
Calories: 337kcal | Carbohydrates: 18g | Protein: 11g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 30mg | Sodium: 734mg | Potassium: 268mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1038IU | Vitamin C: 13mg | Calcium: 207mg | Iron: 1mg