Easy Panzanella Salad + The Best Dressing!

Cut 6 to 8 ounces of crusty bread into one-inch cubes using a serrated knife to get about six cups of diced bread.

Transfer the diced bread to a large mixing bowl and drizzle with 2 tablespoons of extra virgin olive oil.

Add a generous pinch of sea salt and toss until the bread pieces are coated in oil.

Transfer the coated bread to a rimmed baking sheet and spread out in a single layer.

Bake in a pre-heated oven at 400 degrees Fahrenheit for about 9 to 11 minutes, or until fully dried out and golden at the edges.

Set the croutons aside to cool down to room temperature.

In a separate bowl, combine 1/2 cup of extra virgin olive oil and 1/4 cup of red wine vinegar.

Grate 2 garlic cloves into the dressing, then season with 1/2 teaspoon of fine sea salt and 1/8 teaspoon of black pepper, whisking until well-combined.

Remove the tough stems from the tomatoes and chop them into bite-sized pieces, then transfer to a salad bowl.

Add 8 ounces of mozzarella, either halved mozzarella pearls or chopped block mozzarella, to the salad bowl.

Slice 1/2 of a medium red onion and add it to the salad bowl.

Stack and roll 1/2 cup of fresh basil leaves into a tight log, then thinly slice into strips and add to the salad bowl.

Once the croutons have cooled, add them to the salad bowl with the tomatoes, mozzarella, onion, and basil.

Whisk the dressing again to combine, then drizzle over the salad, starting with half and adding more to taste.

Toss the salad together until evenly coated with the dressing.

Equipment Needed

Dietary

Allergens