Classic Panzanella with Mozzarella

Classic Panzanella with Mozzarella is a fresh and flavorful Italian bread salad that celebrates simple ingredients in the most delicious way. Made with crusty bread, juicy tomatoes, creamy fresh mozzarella, crisp cucumbers, red onions, fragrant basil, and a tangy homemade vinaigrette, this colorful salad is perfect for summer lunches, picnics, barbecues, or light dinners. Every bite is packed with vibrant flavors and satisfying textures, making it a dish that is both refreshing and filling.

Originally from Tuscany, Panzanella was created as a way to use day old bread, transforming it into a hearty salad by soaking it with fresh vegetables and a flavorful dressing. Adding creamy mozzarella gives this traditional recipe an extra layer of richness, making it even more satisfying. Whether served as a side dish or a light main course, this Classic Panzanella with Mozzarella is easy to prepare and guaranteed to impress family and guests alike.

Ingredients List

• 6 cups crusty Italian bread, cut into bite sized cubes
• 2 tablespoons olive oil
• 3 cups cherry tomatoes, halved
• 2 large ripe tomatoes, chopped
• 1 English cucumber, sliced
• 1/2 small red onion, thinly sliced
• 8 ounces fresh mozzarella pearls or diced fresh mozzarella
• 1/2 cup fresh basil leaves, torn
• 2 tablespoons chopped fresh parsley

For the Dressing

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic, minced
• 1/2 teaspoon Italian seasoning
• Salt, to taste
• Black pepper, to taste

Serving Prep Time Cooking Time Calories

• Servings: 6 servings
• Prep Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes
• Calories: Approximately 310 calories per serving

Why You Will Love This Recipe

Classic Panzanella with Mozzarella is bursting with fresh Mediterranean flavors while being incredibly easy to prepare. The toasted bread absorbs the flavorful dressing without becoming soggy, while the tomatoes release their natural juices to create a delicious combination of sweet and tangy flavors. Creamy mozzarella balances the crisp vegetables, making every bite rich and refreshing. This salad is perfect for warm weather, meal prep, outdoor gatherings, and healthy family dinners.

Another reason to love this recipe is its versatility. It can be served as a side dish alongside grilled meats or enjoyed as a complete vegetarian meal. The simple ingredients come together beautifully, creating a restaurant quality salad with minimal effort.

Step By Step Instructions

Preheat the oven to 375 degrees Fahrenheit.

Spread the bread cubes on a baking sheet and drizzle with two tablespoons of olive oil. Bake for eight to ten minutes until lightly golden and crisp. Allow the bread to cool slightly.

In a large serving bowl, combine the cherry tomatoes, chopped tomatoes, cucumber, red onion, mozzarella, basil, and parsley.

In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, Italian seasoning, salt, and black pepper until fully combined.

Add the toasted bread cubes to the vegetable mixture.

Pour the dressing over the salad and gently toss until everything is evenly coated.

Allow the salad to rest for fifteen to twenty minutes before serving so the bread absorbs the dressing while maintaining a pleasant texture.

Serve immediately and garnish with additional basil if desired.

Variations To Try

Add grilled chicken, shrimp, or sliced steak for extra protein. Include avocado for a creamy texture or roasted red peppers for a smoky flavor. Replace mozzarella with burrata, feta, or goat cheese for a different taste. Mix in olives, capers, or artichoke hearts for a Mediterranean twist. A drizzle of balsamic glaze just before serving adds extra richness and sweetness.

Freezing Or Restoring

Panzanella is best enjoyed fresh because the bread continues absorbing the dressing over time. Leftovers can be refrigerated in an airtight container for up to one day, although the bread will become softer. Freezing is not recommended because the vegetables and mozzarella lose their texture after thawing. If preparing ahead, keep the bread, vegetables, and dressing separate until just before serving.

Recipe Notes

Use day old crusty bread because it holds its shape better after mixing with the dressing. Fresh ripe tomatoes provide the best flavor and natural sweetness. Allow the salad to rest before serving so the flavors blend together. Tear the basil instead of cutting it to preserve its fresh aroma. Add the dressing gradually if you prefer a lighter salad.

Classic Panzanella with Mozzarella

Recipe by Mian waqar

Servings

6

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

310

kcal

Ingredients

• For the Salad

• 6 cups crusty Italian bread, cut into bite sized cubes

• 2 tablespoons olive oil

• 3 cups cherry tomatoes, halved

• 2 large ripe tomatoes, chopped

• 1 English cucumber, sliced

• 1/2 small red onion, thinly sliced

• 8 ounces fresh mozzarella pearls or diced fresh mozzarella

• 1/2 cup fresh basil leaves, torn

• 2 tablespoons fresh parsley, chopped

• For the Dressing

• 1/4 cup extra virgin olive oil

• 2 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1 clove garlic, minced

• 1/2 teaspoon Italian seasoning

• Salt, to taste

• Black pepper, to taste

Directions

• Preheat the oven to 375°F (190°C).
• Spread the bread cubes on a baking sheet and drizzle with 2 tablespoons of olive oil.
• Bake for 8 to 10 minutes, stirring halfway through, until the bread is lightly golden and crisp. Let it cool slightly.
• In a large serving bowl, combine the cherry tomatoes, chopped tomatoes, cucumber, red onion, mozzarella, basil, and parsley.
• In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, garlic, Italian seasoning, salt, and black pepper until well combined.
• Add the toasted bread cubes to the salad.
• Pour the dressing over the salad and gently toss until everything is evenly coated.
• Let the salad rest for 15 to 20 minutes so the bread absorbs the dressing while remaining slightly crisp.
• Garnish with extra basil leaves if desired and serve at room temperature.

Recipe Video

Notes

• Use day old Italian bread, ciabatta, or sourdough for the best texture.
  Fresh, ripe tomatoes provide the best flavor and natural sweetness.
  Toasting the bread prevents it from becoming too soggy.
  Tear the basil leaves by hand instead of chopping to preserve their fresh aroma.
  For extra protein, add grilled chicken, shrimp, or chickpeas.
  Drizzle with balsamic glaze before serving for extra flavor.
  Store leftovers in an airtight container in the refrigerator for up to 1 day.
  For the freshest results, keep the bread, vegetables, and dressing separate until ready to serve if making ahead.

FAQs

Can I make Panzanella ahead of time?

Yes. Prepare the vegetables, dressing, and toasted bread separately, then combine everything about twenty minutes before serving.

What type of bread works best?

Italian bread, sourdough, or ciabatta are excellent choices because they remain sturdy after absorbing the dressing.

Can I use regular mozzarella instead of mozzarella pearls?

Yes. Simply cut fresh mozzarella into bite sized cubes.

Is this salad served warm or cold?

It is typically served at room temperature, allowing the flavors to fully develop.

What dishes pair well with Panzanella?

Grilled chicken, steak, salmon, shrimp, roasted vegetables, or soup all pair wonderfully with this salad.

Conclusion

Classic Panzanella with Mozzarella is a beautiful Italian salad that combines fresh vegetables, toasted bread, creamy mozzarella, and a tangy homemade dressing into one delicious dish. Perfect for summer meals, picnics, barbecues, and light lunches, this easy recipe delivers vibrant flavor and satisfying texture with every bite. Once you try this refreshing Italian favorite, it will become a regular addition to your meal rotation.