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Panzanella with Mozzarella Salad

by | Aug 25, 2021 | Recipes, Salads

Summer, summer, summer and all its fresh bounty.  Mix it all together and you can make this panzanella salad.  There are so many variations of what you can include – the basics are tomatoes, bread, cucumbers, red onion, herbs and a vinegar-based dressing.  This recipe from Melissa Clark at NYT Cooking adds in mozzarella.  Plan a few hours ahead as it needs to soak in the dressing.

Posted by The Baker’s Mann. Find other delicious recipes here.

Ingredients:

  • 4oz ciabatta or baguette, preferably stale, cut into 1″ cubes (about 3 cups)
  • 6 tablespoons extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • 2lbs very ripe tomatoes
  • 6oz fresh mozzarella, torn or cut into bite-size pieces
  • 1/2 cup thinly sliced red onion, about half a small onion
  • 2 garlic cloves, grated to a paste
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh oregano or thyme (or a combination)
  • Large pinch red pepper flakes (optional)
  • 1/2 teaspoon dijon mustard
  • Black pepper, to taste
  • 1/2 cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber
  • 1/2 cup torn basil leaves
  • 1/4 cup flat-leaf parsley leaves, roughly chopped
  • 1 tablespoon capers, drained

Directions:

  • Heat oven to 425. Toss bread cubes with 2 tablespoons oil and a pinch of salt and spread the bread cubes on a rimmed baking sheet. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
  • Cut tomatoes into bite-size pieces and place in a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt, and the red pepper flakes if using. Toss to coat and set aside.
  • In a medium bowl, combine remaining 1 tablespoon vinegar, 1/2 teaspoon mustard, 1/4 teaspoon salt, and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil, and parsley.
  • Add bread cubes, cucumber mixture, and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. If needed, toss with a little more olive oil, vinegar, and salt just before serving.