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Tomato and bread salad with cheese and basil in a gold bowl
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Summer Panzanella Salad

Summer Panzanella Salad with golden chunks of bread, tomatoes, basil, and a simple vinaigrette. This Tuscan-style tomato bread salad is perfect for summer entertaining.
Course Salad, Side Dish
Cuisine Italian
Diet Vegetarian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6 servings
Calories 320kcal

Equipment

  • Baking sheet
  • Mixing bowls

Ingredients

  • 8 oz. ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 6 cups)
  • 2 Tbsp. extra-virgin olive oil
  • 1/2 tsp. kosher salt
  • 1/2 cup thinly sliced red onion
  • 1 lb. tomatoes (heirloom, cherry tomatoes, or a mix of both) halved or cubed
  • 1 cup cubed mango, peaches, or nectarines
  • 1/3 cup fresh chopped basil leaves, plus more for garnish
  • 6 oz. mozzarella or burrata cheese, torn or cubed

Panzanella Dressing

  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. red wine vinegar (sub lemon juice)
  • 2 tsp. honey
  • 1 tsp. Dijon mustard
  • 1 garlic clove, grated
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper

Instructions

  • Preheat oven to 425ºF. Spread bread on a baking sheet and drizzle with 2 Tbsp. olive oil and 1/2 tsp. salt; toss to coat. Bake for 10 to 13 minutes, or until edges are golden brown.
  • While bread toasts, prepare Panzanella Dressing by combining all ingredients (olive oil through black pepper) in a large serving bowl; stir with a whisk. Add red onion and let sit for 10 minutes.
  • Add toasted bread, tomatoes, fruit of choice, and basil to bowl with dressing; toss to coat. Let sit for at least 30 minutes. Garnish with cheese and additional basil, if desired, right before serving. (If needed, toss with a little more olive oil, vinegar, and salt, too.)

Notes

*SERVE WITH: Panzanella salad is delicious served alongside anything hot off the grill--chicken, fish, burgers, or shrimp kebabs. Additionally, it makes a great side dish for soup or stews, or cheesy panini sandwiches.
*KEEP: Tomato bread salad doesn't keep longer than 1 day. It's best to make it a couple hours before serving, which gives the bread long enough to soak up the dressing. After it's refrigerated, the bread will quickly become soggy.

Nutrition

Serving: 1.3cups | Calories: 320kcal | Carbohydrates: 26g | Protein: 10g | Fat: 19g | Saturated Fat: 5g | Sodium: 660mg | Fiber: 3g | Sugar: 10g