Panzanella with Mozzarella Salad

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Panzanella with Mozzarella is a vibrant and refreshing Italian salad that captures the essence of summer with its mix of crunchy ciabatta, juicy tomatoes, crisp cucumbers, tangy red onions, fragrant basil, and creamy mozzarella. This salad is perfect for a light lunch, a side dish, or even a main course on a warm day.

bowl of salad with mixed vegetables and ciabatta bread cubes

Table of Contents

Chef’s Tips

Choosing the Right Bread: For the best texture, use day-old ciabatta. Fresh bread might become too soft when mixed with the vinaigrette. Toasting the bread ensures it stays slightly crisp while absorbing the dressing.
Marination Time: Letting the salad marinate for about 30 minutes allows the flavors to meld and the bread to absorb the vinaigrette, resulting in a more cohesive and flavorful dish.
Balancing Flavors: Taste the salad before serving and adjust the seasoning as needed. A bit more salt, pepper, or olive oil can make a big difference.
Customizing the Salad: Feel free to add more vegetables like bell peppers, olives, or even capers. Grilled chicken or shrimp can also be added for a more substantial meal.

Ingredients

Ciabatta Bread: This Italian white bread has a light, airy texture with a crispy crust, making it perfect for soaking up the vinaigrette without becoming too soggy.
Extra Virgin Olive Oil: A high-quality olive oil is crucial as it adds richness and depth to the vinaigrette and enhances the flavor of the salad.
Cherry Tomatoes: Their sweetness and juiciness are ideal for this salad. Halving them allows their flavors to meld with the other ingredients.
Red Onion: Adds a sharp, tangy bite. Slicing it thinly ensures it doesn’t overpower the other flavors.
Persian Cucumbers: Known for their crisp texture and mild flavor, they add a refreshing crunch.
Fresh Basil: Provides a fragrant, herbal note that is quintessential to Panzanella.
Mozzarella Cheese: Creamy and mild, it balances the acidity of the tomatoes and the vinaigrette.
Red Wine Vinegar: Adds a tangy, acidic component that brightens the salad.
Garlic and Dijon Mustard: These add depth and complexity to the vinaigrette.

Substitutions

Bread: If ciabatta is not available, you can use other rustic bread like baguette, sourdough, or even focaccia.
Tomatoes: Heirloom tomatoes, grape tomatoes, or even large tomatoes cut into chunks can be used.
Onions: If red onions are too strong for your taste, try using shallots or sweet onions.
Cucumbers: English cucumbers or regular cucumbers with the seeds removed work well as substitutes.
Herbs: While basil is traditional, you can experiment with parsley, mint, or even dill for a different flavor profile.
Cheese: Burrata, feta, or even goat cheese can be interesting alternatives to mozzarella.

overhead view of two bowls of panzanella salad with brightly colored vegetables and cubes of ciabatta

Instructions

Preheat the Oven: Set your oven to 375°F (190°C).
Prepare the Ciabatta: Toss the ciabatta pieces with 1/4 cup olive oil, salt, and pepper in a large bowl. Spread them out on a baking sheet and bake until crispy and golden, about 10-15 minutes. Remove from the oven and allow to cool.
Make the Vinaigrette: In a small bowl, whisk together the red wine vinegar, 1/2 cup olive oil, minced garlic, Dijon mustard, salt, and pepper until well combined and emulsified.
Prepare the Vegetables and Basil: Halve the cherry tomatoes. Thinly slice the red onion. Dice the Persian cucumbers. Finely chop the basil leaves.
Assemble the Salad: In a large mixing bowl, combine the cooled ciabatta, prepared cherry tomatoes, red onion, cucumbers, and basil. Add the mozzarella cheese. Drizzle with the vinaigrette and gently toss to ensure all the ingredients are evenly coated.
Let it Marinate: Allow the salad to rest for about 30 minutes at room temperature to let the bread soak up the dressing and the flavors to meld together.
Serve: Check the seasoning and adjust with more salt and pepper if needed. Drizzle with a little more olive oil, give the salad a final toss, and serve immediately.

cubed ciabatta in a bowl sprinkled with oil and season

vegetable and cheese balls mixed in a bowl with dressing

FAQ

Can I Make Panzanella in Advance?

Yes, you can prepare the components ahead of time, but it’s best to combine the bread with the vegetables and vinaigrette about 30 minutes before serving. This prevents the bread from becoming too soggy.

What Can I Serve with Panzanella?

Panzanella pairs well with grilled meats, seafood, or as part of a larger antipasto spread with cured meats, cheeses, and olives.

How Long Does Panzanella Last?

The salad is best eaten fresh, but it can be stored in the refrigerator for up to a day. The bread will continue to absorb the dressing and may become softer over time.

Can I Use Different Types of Cheese?

Absolutely! Feel free to experiment with different cheeses like feta, burrata, or goat cheese to change up the flavor profile.

Serving and Storage

Serve Panzanella as a light lunch with a chilled glass of white wine or iced tea.
It makes a great side dish for barbecues, picnics, or potlucks.
Top with grilled chicken or shrimp for a more filling meal.
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 1 day. The bread will soften, but the flavors will still be delicious.
Refreshing the Salad: If the bread has absorbed too much dressing, you can add a little more olive oil and vinegar to freshen it up before serving again.

close up view of a bowl of panzanella salad

Panzanella with Mozzarella is a delightful and versatile salad that brings together the best of summer produce in a deliciously satisfying way. Whether you’re making it for a casual family meal or a special occasion, it’s sure to be a hit. Enjoy the vibrant flavors and the simple pleasure of this classic Italian dish!