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At the heart of our Heavenly Tomato Mozzarella Panzanella Salad are heirloom tomatoes, a key ingredient that brings an explosion of flavors and colors to the dish. Heirloom tomatoes are non-hybrid varieties that have been cultivated for generations, resulting in unique shapes, sizes, and an incredible range of flavors. From the sweet and juicy Brandywine to the tangy Green Zebra, each type of heirloom tomato contributes its distinct taste and texture, making them a joy to work with in the kitchen.

Tomato Mozzarella Panzanella Salad

Discover the joys of summer with our Heavenly Tomato Mozzarella Panzanella Salad! This vibrant Italian dish brings together the best of seasonal produce, featuring heirloom tomatoes, creamy mozzarella, and crusty bread, all tossed in a delicious vinaigrette. Perfect for picnics, gatherings, or a light dinner, this salad celebrates fresh flavors and textures. Join us as we guide you through crafting this delightful and nutritious meal that showcases the beauty of simple ingredients. Enjoy the taste of Italy right at home!
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Ingredients
  

6 ripe heirloom tomatoes, assorted colors, chopped

8 oz fresh mozzarella balls (bocconcini), halved

4 cups day-old crusty bread (like ciabatta or baguette), torn into bite-sized pieces

1/2 red onion, thinly sliced

1 cucumber, peeled and diced

1/2 cup fresh basil leaves, torn

1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

Salt and freshly ground black pepper, to taste

Instructions
 

Prepare the Bread: Preheat your oven to 375°F (190°C). Spread the torn bread pieces on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat and bake for 10-12 minutes, or until golden and crunchy. Remove from the oven and allow to cool.

    Make the Dressing: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined. Adjust the seasoning to taste.

      Combine the Ingredients: In a large bowl, add the chopped tomatoes, mozzarella, red onion, cucumber, and torn basil leaves. Gently toss to combine.

        Add the Bread: Once the bread has cooled, add it to the salad mixture. Drizzle the dressing over the salad and gently toss everything together to ensure an even coating.

          Rest Before Serving: Let the salad sit for at least 15 minutes before serving. This allows the flavors to meld and the bread to soak up some of the juices and dressing.

            Serve and Enjoy: Serve the Panzanella salad in a large bowl or on individual plates. Drizzle with additional olive oil or balsamic vinegar if desired, and top with a sprinkle of fresh basil for a vibrant touch.

              Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 4-6