Panzanella Toscana

Leave it to the Italians to create a salad where the star ingredient is bread! This rustic Panzanella Toscana features toasted pieces of airy ciabatta along with a colorful variety of chopped vegetables, creamy mozzarella, and a zesty vinaigrette. Serve it as a hearty side or add a protein to make it a meal in itself.

Prep Time 20

Cook Time 15

Servings

Calories 278 kcal

5 from 5 votes

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Ingredients

1 lb loaf of Ciabatta or another rustic Italian bread
2 tablespoon olive oil
½ teaspoon dried thyme
Salt and ground black pepper
1 cup grape tomatoes, halved
12 ounce jar roasted red peppers, drained and sliced
½ cup pitted Castelvetrano olives, sliced (see Notes)
½ cup pitted Kalamata olives, sliced
½ red onion, peeled and thinly sliced
2 tablespoon capers
8 oz fresh mozzarella balls (such as Ciliegine), halved
½ cup fresh basil leaves, julienned
½ cup grated Pecorino Romano cheese (optional)

Dressing

1 tablespoon whole grain or Dijon mustard
2 teaspoon minced garlic
¼ cup red wine vinegar
½ cup olive oil
¼ tsp each salt and pepper

Instructions

Preheat oven to 350 °F.
Slice bread into 1 inch (2.5 cm) cubes. In a bowl, toss bread cubes with olive oil . Sprinkle with thyme, salt, and pepper and toss to blend.
Spread cubes in one layer on a baking sheet and bake until lightly toasted, tossing once, about 15 minutes.
In a very large bowl, mix the tomatoes, red peppers, olives, red onion, capers, mozzarella, and basil. Add the bread cubes and toss to blend.
In a medium bowl or a glass measuring cup with a spout, whisk all of the dressing ingredients together.
Pour half of dressing over salad and toss to blend. Pour remaining dressing over salad to taste, a little bit at a time, tossing after each addition.
Let salad sit, covered, for 30 minutes, tossing occasionally to allow flavors to blend. Sprinkle with Pecorino Romano just before serving (optional.) Serve chilled or room temperature.

Video

Notes

I love to use a combination of buttery, green Castelvetrano olives and briny black Kalamata olives in this recipe. But you can use any combination of olive varietals, so long as they have been pitted.
The optional grated Pecorino Romano serves as a garnish prior to serving and adds another layer of salty flavor and texture. You could also use grated Parmesan.

Nutrition

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