Panzanella salad is essentially just an Italian tomato and bread salad. This is one of my all-time favorite summertime dishes. It is so easy and comes together in minutes. You can make this with pretty much any tomatoes, just make sure they are juicy and ripe. Heirloom are always a good safe bet. Traditional panzanella salads don’t have mozzarella but I am a girl who LOVES her cheese. Call me a rebel. This salad is all about taking simple ingredients and bringing them together to create a fresh and flavorful dish perfect for those warm spring and summer nights out on the patio.
Note: This salad pairs perfectly with grilled steak and some red wine. My favorite is the Rombauer Vineyards Barbera.
4 c tomatoes, chopped
1/2 c fresh basil, chopped
1/4 c shallots, thinly sliced
8 oz mini mozzarella balls
4 tbsp butter
1 tsp garlic, minced
4 c sour dough bread, cut into cubes
1 tbsp olive oil
salt and pepper
- Place your chopped tomatoes, basil, shallots, and mozzarella balls in a large bowl.
- Melt the butter in a large skillet over medium high heat and add garlic cooking until the garlic is nice and fragrant.
- Add the bread cubes to the skillet and toss to coat in the melted garlic butter.
- Toast the bread cubes on all sides until they are golden and crispy on the outside.
- Add the toasted bread cubes to the bowl.
- Toss the “salad” and season with salt and pepper.
- Drizzle with a little extra olive oil and finish with some balsamic glaze.
- Serve and enjoy!
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