Panzanella Salad Recipe

Name: Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices thick bread, day-old,either white,brown or rye; 1 small red onion, thinly sliced; 1 lb tomatoes, ripe,thinly sliced; 4 ounces mozzarella cheese; 1 tablespoon fresh basil, shredded; salt & freshly ground black pepper, to taste; ½ cup extra virgin olive oil; 3 tablespoons balsamic vinegar; 1 small lemon, juice of; stoned and sliced black olives or capers packed in salt, to garnish

Servings: persons

1
Trim the crusts off the bread.
2
Dip the bread briefly in cold water, then carefully squeeze out the excess water.
3
Arrange on the bottom of a shallow salad bowl.
4
Soak the onion slices in cold water for about 10 minutes while you prepare the other ingredients.
5
Drain and reserve.
6
Layer the tomatoes, thinly sliced cheese, onion, basil seasoning well in between each layer.
7
Sprinkle with oil, vinegar and lemon juice.
8
Top with olives or capers, cover with cling film and chill in the fridge overnight to allow the flavour to develop.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 slices thick bread, day-old,either white,brown or rye, 1 small red onion, thinly sliced, 1 lb tomatoes, ripe,thinly sliced, 4 ounces mozzarella cheese, and more.

Yes, Panzanella Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Panzanella Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions