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Panzanella, a traditional Italian salad, is a vibrant celebration of summer's bountiful harvest. Its origins trace back to the rustic kitchens of Tuscany, where frugal cooks transformed stale bread and ripe vegetables into a delicious dish. This Italian classic is more than just a salad; it's a reflection of the region's culinary ethos—using simple, high-quality ingredients to create something extraordinary. At the heart of this Heirloom Tomato & Mozzarella Panzanella is the marriage of juicy heirloom tomatoes and creamy fresh mozzarella, making for a dish that is as visually appealing as it is flavorful.

Tomato Mozzarella Panzanella Salad

Experience the vibrant flavors of summer with Heirloom Tomato & Mozzarella Panzanella, a traditional Italian salad that brings together colorful heirloom tomatoes, creamy mozzarella, and crunchy toasted bread. This delightful dish highlights seasonal produce, transforming simple ingredients into something extraordinary. Perfect for picnics, barbecues, or light lunches, this refreshing salad is a celebration of freshness and a must-try for any occasion!
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Ingredients
  

4 cups day-old crusty bread (ciabatta or sourdough), cut into 1-inch cubes

2 cups heirloom tomatoes, assorted colors and sizes, diced

8 oz fresh mozzarella balls, halved (or sliced, if using larger mozzarella)

1/2 cup red onion, thinly sliced

1/2 cup fresh basil leaves, torn

3 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tsp Dijon mustard

Salt and pepper to taste

Instructions
 

Prepare the Bread: Preheat your oven to 375°F (190°C). Spread the bread cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat the bread evenly. Bake for 10-15 minutes or until golden and crispy, tossing halfway through. Remove from the oven and let cool.

    Combine Ingredients: In a large mixing bowl, add the diced heirloom tomatoes, halved mozzarella, sliced red onion, and torn basil leaves.

      Make the Dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined.

        Assemble the Salad: Once the bread has cooled slightly, add it to the bowl with the tomato and mozzarella mixture. Drizzle the dressing over the salad and gently toss everything together until the bread is coated and the ingredients are evenly combined.

          Let It Sit: Allow the salad to sit for about 15-20 minutes before serving. This resting period allows the bread to absorb the flavors of the tomatoes and dressing.

            Serve: Adjust seasoning if needed, and serve at room temperature. Garnish with a few extra basil leaves for a pop of color.

              Prep Time, Total Time, Servings: 15 mins | 35 mins | Serves 4-6