Summer Panzanella Recipe

Name: Summer Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 loaf of crusty French or Italian bread (about 8 ounces); 4 tomatoes; 1 large ball of fresh mozzarella (about 5 ounces); 1/2 red onion; 1/2 cup fresh basil leaves; 1 cup pitted olives; 1 tablespoon red wine vinegar or cider vinegar; 1 tablespoon olive oil; Salt and pepper; Versatile Vinaigrette (page 222) (optional)

Servings: persons

1/2 loaf of crusty French or Italian bread (about 8 ounces)
4 tomatoes
1 large ball of fresh mozzarella (about 5 ounces)
1/2 red onion
1/2 cup fresh basil leaves
1 cup pitted olives
1 tablespoon red wine vinegar or cider vinegar
1 tablespoon olive oil
Salt and pepper
Versatile Vinaigrette (page 222) (optional)

1
Preheat the oven to 350.
2
Cut the bread in half lengthwise and place in the oven until crisp, 5 to 10 minutes.
3
Meanwhile, prepare the other ingredients and place them in a serving bowl: Cut the tomatoes and fresh mozzarella into 1/2-inch cubes (about 4 cups of tomatoes and 1 cup of mozzarella), peel and thinly slice the red onion, cut the basil leaves into thin strips, and chop the olives.
4
Add the vinegar and oil to the bowl and toss well.
5
Cut the toasted bread into 1-inch cubes (7 to 8 cups).
6
Add the bread cubes to the bowl and toss well.
7
Let the salad sit for at least 10 minutes before serving, to allow the bread to soak up some of the juices.
8
Add salt and pepper to taste.
9
Pass vinaigrette at the table if you like.
10
Think summer and make some summery sides, such as Lemony Green Beans (page 192) and Corn on the Cob (page 188) with Gremolata Butter (page 237).

133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/2 loaf of crusty French or Italian bread (about 8 ounces), 4 tomatoes, 1 large ball of fresh mozzarella (about 5 ounces), 1/2 red onion, and more.

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

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

Summer Panzanella

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