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Panzanella Salad

Prep Time15 mins
Course: Salad
Cuisine: italian
Keyword: entree salad

Ingredients

  • 1/2 loaf Rosemary Olive Oil Artisan Bread or 3-4 cups any full bodied french bread, cubed
  • 1 tbsp olive oil
  • 8 oz Ciliegine Mozzarella
  • 1 cup cucumber cut in 1/2 inch cubes
  • 1/2 cup red onion thinly sliced
  • 2 vine ripe tomatoes sliced in wedges
  • 1-2 tbsp fresh basil chiffonade

Dressing

  • 1 tsp shallot minced
  • 1 tsp sugar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 5 tbsp red wine vinegar
  • 4 tbsp olive oil

Instructions

  • Preheat oven to 350 degrees. Place cubed bread on a sheet pan and drizzle with 1 tbsp olive oil. Cook until toasted about 10 minutes.
  • Combine mozzarella, cucumber, red onion, tomatoes and basil in a large salad bowl. Toss with dressing and let sit for about 15 minutes. Add toasted bread and toss again to combine.

Dressing

  • Combine all ingredients except olive oil and whisk in olive oil last.