How many servings does this recipe make?

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

What ingredients do I need for Pumpernickel, Mozzarella & Heirloom Tomato Panzanella?

You need 13 ingredients. The key ingredients include: 6 cups pumpernickel bread, stale and cut into 1-inch cubes, 1 cup English cucumber, sliced in half & 1/4 inch slices (half moon shaped), 1 red bell pepper, roasted, seeded, peeled, and chopped, 1/2 small red onion, thinly sliced & cut in half, and more.

Is Pumpernickel, Mozzarella & Heirloom Tomato Panzanella suitable as general?

Yes, Pumpernickel, Mozzarella & Heirloom Tomato Panzanella falls under the General category and is a great choice for this type of meal.

How do I store leftover Pumpernickel, Mozzarella & Heirloom Tomato Panzanella?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpernickel, Mozzarella & Heirloom Tomato Panzanel

Name: Pumpernickel, Mozzarella & Heirloom Tomato Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups pumpernickel bread, stale and cut into 1-inch cubes; 1 cup English cucumber, sliced in half & 1/4 inch slices (half moon shaped); 1 red bell pepper, roasted, seeded, peeled, and chopped; 1/2 small red onion, thinly sliced & cut in half; 1 cup mozzarella cheese, preferably fresh cut into cubes; 1 cup tomatoes, preferably a mixture of yellow pear and red grape heirlooms; 1/2 cup basil, thinly sliced (chiffonade); 1 garlic clove, finely minced; 1/2 teaspoon whole grain mustard; 1/4 cup balsamic vinegar, a good variety; 1/2 cup olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper

Try this homemade Pumpernickel, Mozzarella & Heirloom Tomato Panzanella recipe the whole family will love. Made with pumpernickel bread, cucumber, red b…

This Pumpernickel, Mozzarella & Heirloom Tomato Panzanella relies on simple, everyday ingredients such as garlic clove, finely minced, whole grain mustard, olive oil and kosher salt. It comes together quickly and makes 4 servings, at about 423 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

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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Pumpernickel, Mozzarella & Heirloom Tomato Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

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