Weekend's Panzanella Recipe

Name: Weekend's Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf day old Italian bread, cut into 1 inch cubes (or any similarily textured bread such as French or foccacia); 2 garlic cloves (elephant garlic would be super!); 3 -4 medium heirloom tomatoes, cut into 1 cubes; 1 persian cucumber, quartered crosswise, cut into 1-inch slices; ¼ cup capers, drained; 12 red onion, thinly sliced; 3 tablespoons red wine vinegar; ½ cup extra virgin olive oil; ½ teaspoon salt; fresh ground black pepper; 2 cups mozzarella cheese, balls (in Italian it's bocconcini); 10 fresh basil leaves (FRESH-not dried!); lemon, wedges

Servings: persons

1 loaf day old Italian bread, cut into 1 inch cubes (or any similarily textured bread such as French or foccacia)
2 garlic cloves (elephant garlic would be super!)
3 -4 medium heirloom tomatoes, cut into 1 cubes
1 persian cucumber, quartered crosswise, cut into 1-inch slices
¼ cup capers, drained
12 red onion, thinly sliced
3 tablespoons red wine vinegar
½ cup extra virgin olive oil
½ teaspoon salt
fresh ground black pepper
2 cups mozzarella cheese, balls (in Italian it's bocconcini)
10 fresh basil leaves (FRESH-not dried!)
lemon, wedges

1
Grill slices of the Italian bread on both sides until {lightly} toasted.
2
Cut one garlic clove in half and rub the slices of bread with the garlic.
3
Once bread is cool, break up into bite size pieces and set aside.
4
Finely mince both garlic cloves.
5
In a large bowl combine the minced garlic, tomatoes, cucumber, capers, red onion, red wine vinegar, olive oil, salt and pepper.
6
Toss the ingredients and set aside for 1-2 hours to marinate.
7
Stir the bread {gently} into the tomato mixture.
8
(NOTE: Stir in the cubed bread *just* before serving or the salad will turn to mush if prepared too far in advance.
9
Best eaten within several hours.
10
).
11
If the salad appears too dry, add a little bit more olive oil and vinegar to moisten, about 1 tablespoon of each.
12
Top with the mozzarella balls and garnish salad with the fresh basil and lemon wedges.

692

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 13 ingredients. The key ingredients include: 1 loaf day old Italian bread, cut into 1 inch cubes (or any similarily textured bread such as French or foccacia), 2 garlic cloves (elephant garlic would be super!), 3 -4 medium heirloom tomatoes, cut into 1 cubes, 1 persian cucumber, quartered crosswise, cut into 1-inch slices, and more.

Yes, Weekend's 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.

That's it — enjoy your meal!

Weekend's Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions