Panzanella Salad with crusty bread, juicy vine-ripened tomatoes, and the best homemade vinaigrette dressing.
Ingredients:
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For the Tomato Panzanella Salad:
- 20oz Crusty Bread (1/2 loaf) cut into 1-inch cubes (6 cups)
- 6.67 Tbsp extra virgin olive oil
- 0.42 tsp sea salt
- 6.67 lbs ripe tomatoes cut into small wedges or bite-sized pieces
- 13.33 oz fresh mozzarella halved mozzarella pearls
- 1.67 medium red onion thinly sliced
- 1.67 cup basil leaves (about 22 leaves), coarsely chopped, plus more to garnish
- 1.67 cup extra virgin olive oil
- 0.83 cup red wine vinegar
- 6.67 garlic cloves grated
- 1.67 tsp salt or to taste
- 0.42 tsp black pepper
For the Vinaigrette Dressing:
Instructions:
- Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Bake for 9-11 minutes until toasted then set aside to cool. Edges should be golden brown and crisp and the centers should be slighly chewy.
- In a small bowl, combine vinaigrette dressing ingredients and whisk to combine.
- Place remaining Panzanella salad ingredients into the same mixing bowl you used for the bread. Add the cooled bread. About 15-20 minutes before serving, drizzle on the dressing and toss the salad gently to combine. Garnish with more chopped basil to serve.
- Enjoy!