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Panzanella
A simple, yet delicious salad, that's bursting with flavours from the Mediterranean. Tomatoes are tossed with olives, fresh mozzarella, basil and croutons in an olive oil-balsamic vinegar dressing. The perfect summer salad that can be enjoyed any day of the week.
Ingredients
Serves: 8
- 275g day old ciabatta bread, torn into bite-size pieces
- 75ml olive oil
- salt and pepper to taste
- 3 cloves garlic, finely chopped
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 4 medium ripe tomatoes, cut into wedges
- 125g sliced red onion
- 10 basil leaves, finely sliced
- 85g pitted and halved green olives
- 110g fresh mozzarella cheese, cut into bite-size pieces
Method
Prep:30min ›
Cook:20min ›
Extra time:20min marinating ›
Ready in:1hr10min
- Preheat oven to 200 C / Gas 6.
- In a large bowl, toss bread with 75ml olive oil, salt, pepper and garlic. Lay bread on a baking tray and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
- While the bread is in the oven, whisk together 4 tablespoons of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.
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Reviews & ratings
Average global rating:
(319)
Reviews in English (261)
Excellent! I used Pain de Campagne, a country French bread I had made a few days earlier. The only changes I made was to substitute the black olives for the green and green onions for the red. Loved it. - 15 Aug 2012
In my opinon, your ingredient choices will make or break this salad from 5 star plus to a 2 or 3 star. I have had this about 6 or 7 times (various recipes). By FAR the best is using stale hard rolls or very-chewy Italian bread. If you don't, the bread just becomes mushy instead of that wonderful, chewy, garlic-bread bites that is so special in this recipe. Alot of the flavor is from your choice garlic and oil, too. I use a high quality EVOO and FRESH only: minced garlic, mozzarella and basil leaves. If you don't use the fresh, it alters the flavor significantly. I think cherry or grape tomato's texture is better suited for this. Capers are a nice added flavor and, as I discovered tonight, so is roasted asparagas. With all that being said...made with our preferences, this goes in the favorite file. - 11 Feb 2009 (Review from Allrecipes US | Canada)
Fabulous salad!!! This is bruschetta in a bowl. I used more tomatoes, kalamata olives, and a lot more fresh basil. Due to the small amount of dressing the bread does not get soggy. The leftovers the next day were still good. Tons of great flavor in this dish! - 22 Jul 2007 (Review from Allrecipes US | Canada)
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