Panzanella Salad

Discover the vibrant flavors of Italy with this Panzanella Salad recipe, a delightful variation of the traditional tomato salad. This dish is not only a feast for the eyes, thanks to the use of multi-colored tomatoes, but also a gourmet experience that has won the hearts of many families, including mine. The star of the show? The homemade croutons that add a crunchy texture to the salad.

Ingredients
Tomatoes
4 pieces
mix different colors for visual appeal, cherry tomatoes for garnish
Cucumber
2 pieces
or substitute with peppers for a different twist
Red onion
1 piece
White bread
200 g
approximately 3-4 slices
Basil
2 pieces
2 sprigs, for that fresh aromatic flavor
Extravirgin olive oil
50 ml
Salt
0.5 tsp
Mozzarella
100 g
Step by step
Step 1

Prepare the croutons first by heating a bit of olive oil in a pan, adding the bread cut into larger cubes, and sprinkling with a little salt.

Panzanella Salad - Step 1
Step 2

Stir the bread cubes periodically to ensure they brown evenly on all sides. Once crispy and golden, drizzle a bit more olive oil, and remove from heat to cool.

Panzanella Salad - Step 2
Step 3

Chop the tomatoes into pieces, ensuring they are not too small to maintain their juicy texture.

Panzanella Salad - Step 3
Step 4

Layer the sliced cucumbers over the tomatoes.

Panzanella Salad - Step 4
Step 5

Add the thinly sliced red onion and a sprig of finely chopped basil for a burst of freshness.

Panzanella Salad - Step 5
Step 6

Right before serving, incorporate the croutons, drizzle an additional 2-3 tablespoons of olive oil, season with salt to taste, and give it a good mix to combine the flavors.

Panzanella Salad - Step 6
Step 7

For an elegant presentation, garnish with mozzarella and cherry tomatoes, and don't forget to place a sprig of basil on the plate for an extra touch of green.

Enjoy this Panzanella Salad immediately for the best combination of flavors and textures.

Bon Appétit!

Panzanella Salad - Step 7
Quantity: 1 kg (4 servings)
Prep time:
10 min
Difficulty: easy
Ready in: 15 min