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Panzanella Salad

Prep: 10 min | Total: 25 min | Servings: 6

Ingredients

  • 1 stale baguette (about 18 inches long), cut into bite-size cubes
  • 1/3 cup plus 2 Tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 garlic clove
  • 3 Tbsp balsamic vinegar
  • 3 Tbsp drained capers, chopped
  • 1 1/2 lb tomatoes, cut into 1-inch pieces
  • 1 small red onion, thinly sliced
  • 1 lb fresh mozzarella, cut into 1-inch chunks
  • 1/2 cup chopped basil

Instructions

  1. Preheat oven to 375°F.
  2. Toss bread cubes with 2 Tbsp oil, 1/4 tsp salt, and pepper on a large sheet pan; spread into one layer. Bake, stirring once, for 12 to 15 minutes or until golden.
  3. Mince garlic and 1/2 tsp salt into a paste. Transfer to a large bowl and whisk in vinegar, capers, and 1/3 cup oil.
  4. Add croutons, tomatoes, onion, mozzarella, and basil; toss. Let sit 30 minutes before serving.

Notes

Cook's note: This salad can be made 3 hours ahead and chilled.