Tuscan Panzanella Salad
A rustic panzanella salad, bursting with juicy tomatoes, creamy mozzarella, briny olives, and crisp cucumbers, all tied together with herbs, vinegar, and golden croutons. It’s sunshine in a bowl—fresh, vibrant, and perfect for sharing.
Serves 6
Ingredients
- 4 ounces sourdough or French baguette (cut into 1-inch cubes (about 3 cups))
- 8 tablespoons extra-virgin olive oil
- 3/4 teaspoon kosher sea-salt (more to taste)
- 2 pounds garden tomatoes (Using a variety of colors, cut into medium cubes)
- 8 ounces fresh mozzarella (Cut into 1 inch cubes)
- 1/2 cup Parmigiano reggiano (shredded)
- 1/2 cup red onion (thinly sliced)
- 2 cloves garlic (grated to a paste or store bought paste)
- 2 tablespoons red wine vinegar (more to taste)
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- large red pepper flakes
- 1/2 teaspoon Dijon mustard
- black pepper (to taste)
- 1/2 cup Kirby cucmber (thinly sliced)
- 1/2 cup jumbo black olives (cut in half)
- 1/2 cup basil leaves (rough cut)
- 1/4 cup flat-leaf parsley leaves (rough cut)
- 1 tablespoon capers (drained)
- 8 ounces sourdough or French baguette (cut into 1-inch cubes (about 3 cups))
- 16 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons kosher sea-salt (more to taste)
- 4 pounds garden tomatoes (Using a variety of colors, cut into medium cubes)
- 16 ounces fresh mozzarella (Cut into 1 inch cubes)
- 1 cup Parmigiano reggiano (shredded)
- 1 cup red onion (thinly sliced)
- 4 cloves garlic (grated to a paste or store bought paste)
- 4 tablespoons red wine vinegar (more to taste)
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh thyme
- large red pepper flakes
- 1 teaspoon Dijon mustard
- black pepper (to taste)
- 1 cup Kirby cucmber (thinly sliced)
- 1 cup jumbo black olives (cut in half)
- 1 cup basil leaves (rough cut)
- 1/2 cup flat-leaf parsley leaves (rough cut)
- 2 tablespoons capers (drained)
- 20 ounces sourdough or French baguette (cut into 1-inch cubes (about 3 cups))
- 40 tablespoons extra-virgin olive oil
- 3 3/4 teaspoons kosher sea-salt (more to taste)
- 10 pounds garden tomatoes (Using a variety of colors, cut into medium cubes)
- 40 ounces fresh mozzarella (Cut into 1 inch cubes)
- 2 1/2 cups Parmigiano reggiano (shredded)
- 2 1/2 cups red onion (thinly sliced)
- 10 cloves garlic (grated to a paste or store bought paste)
- 10 tablespoons red wine vinegar (more to taste)
- 5 tablespoons chopped fresh oregano
- 5 tablespoons chopped fresh thyme
- large red pepper flakes
- 2 1/2 teaspoons Dijon mustard
- black pepper (to taste)
- 2 1/2 cups Kirby cucmber (thinly sliced)
- 2 1/2 cups jumbo black olives (cut in half)
- 2 1/2 cups basil leaves (rough cut)
- 1 1/4 cups flat-leaf parsley leaves (rough cut)
- 5 tablespoons capers (drained)
- 40 ounces sourdough or French baguette (cut into 1-inch cubes (about 3 cups))
- 80 tablespoons extra-virgin olive oil
- 7 1/2 teaspoons kosher sea-salt (more to taste)
- 20 pounds garden tomatoes (Using a variety of colors, cut into medium cubes)
- 80 ounces fresh mozzarella (Cut into 1 inch cubes)
- 5 cups Parmigiano reggiano (shredded)
- 5 cups red onion (thinly sliced)
- 20 cloves garlic (grated to a paste or store bought paste)
- 20 tablespoons red wine vinegar (more to taste)
- 10 tablespoons chopped fresh oregano
- 10 tablespoons chopped fresh thyme
- large red pepper flakes
- 5 teaspoons Dijon mustard
- black pepper (to taste)
- 5 cups Kirby cucmber (thinly sliced)
- 5 cups jumbo black olives (cut in half)
- 5 cups basil leaves (rough cut)
- 2 1/2 cups flat-leaf parsley leaves (rough cut)
- 10 tablespoons capers (drained)
Directions
- Heat your Viking Range to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until dried out and pale golden brown at the edges, about 10 minutes.Cool and set aside.
- In a bowl, add cut tomatoes, mozzarella, parmasiano, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
- In another bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, olives, basil and parsley.