Go Back
+ servings
Print

Summer Panzanella Salad

Juice from salted tomatoes is whisked into a simple vinaigrette of white wine vinegar, extra-virgin olive oil, Dijon mustard and red pepper flakes and served with tomatoes, mozzarella, basil and shaved zucchini in this Tuscan-style salad.
Course Salad
Cuisine Italian
Keyword bread, cherry tomato, ciabatta, heirloom tomato, panzanella, tomato, zucchini
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4
Calories 802kcal

Ingredients

For the vinaigrette:

  • 1 pint cherry tomatoes, halved
  • Kosher salt, as needed
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon red pepper flakes

For the fried garlic bread:

  • ¼ cup extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 medium loaf ciabatta, preferably day-old bread, cut into 2” cubes

For serving:

  • 1 medium zucchini, thinly shaved lengthwise
  • ¼ cup (packed) basil leaves
  • ¼ cup (packed) flat-leaf parsley leaves
  • 8 ounces fresh mozzarella, torn into pieces
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

Instructions

For the vinaigrette:

  • Add the tomatoes to a medium mixing bowl and generously salt them, tossing to combine. Let the tomatoes sit for about 30 minutes to an hour, until about ¼ cup of juice from the tomatoes is in the bottom of the bowl.
  • Drain the tomatoes, setting aside the juice in another small mixing bowl and setting aside the tomatoes.
  • Add the olive oil, vinegar, mustard and red pepper flakes to the tomato juice and whisk to combine.

For the fried garlic bread:

  • Heat a large sauté pan over medium-low heat, add the olive oil and heat through. Add the butter and allow to melt then add the garlic and bread.
  • Fry the bread, turning occasionally, until golden brown all over and crisp, about 15 minutes total. Set aside and let cool.

For serving:

  • Add the reserved tomatoes, zucchini, basil, parsley, mozzarella and bread to a large salad bowl, tossing to combine. Drizzle the tomato vinaigrette over the top tossing to combine.
  • Let the dressing sit in the bread for about 5 minutes then season to taste with salt and pepper then serve.

Nutrition

Calories: 802kcal | Carbohydrates: 61g | Protein: 24g | Fat: 52g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 938mg | Potassium: 470mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1842IU | Vitamin C: 42mg | Calcium: 323mg | Iron: 2mg