It’s tomato season, my favorite time to pick perfectly ripe, taut and juicy tomato specimens right off the vine. However, there is always a few overripe, extremely juicy counterparts hanging out among the bunch. Panzanella With Mozzarella and Herbs is the perfect place to use those softer tomatoes that are super juicy and delightfully rich in flavor.
Panzanella With Mozzarella and Herbs is a beautiful Tuscan salad of stale bread and deliciously ripe sweet juicy tomatoes. It is rather simple and to the point, just chunks of soaked stale Italian bread and super juicy ripe organic heirloom tomatoes, fresh mozzarella, red onions, garlic and fresh herbs, dressed with a quality olive oil and red wine vinegar.
Panzanella With Mozzarella and Herbs is one of my quintessential summer salads on my menu now. This time of the year is perfect to make this classic side. The gardens and markets are filled to the brim with brilliant vividly colorful fresh organic heirloom tomatoes and vegetables.
I love using different sized and colored organic heirloom tomatoes in my recipe for Panzanella With Mozzarella and Herbs; it just adds a beautiful fresh pop of color and different textures and tastes to the tomato and bread salad.
This is delicious, simple to make, healthy, extremely economical summer dish that will and last for a few days if stored properly in a sealed container placed in the refrigerator; ready to go with any meal of your choice.
Panzanella With Mozzarella and Herbs
- 8 medium-sized ripe organic heirloom tomatoes
- 1-pint of ripe organic grape tomatoes
- 2 cups of 4 days old stale Tuscan or Italian bread, cubed, dried out
- 8-ounces of small mozzarella cheese balls or cut into small pieces
- 1 small red onion, diced
- 2 cloves of garlic minced
- 1/4 of a cup extra-virgin olive oil
- 1/4 of a cup high-quality red wine vinegar
- Kosher salt
- freshly ground pepper
- 5-6 fresh basil leaves, finely torn
Directions for Panzanella With Mozzarella and Herbs
- Slice the organic heirloom tomatoes and grape tomatoes, place in a large bowl and salt well to draw out the natural juices, let sit 15-30 minutes before adding other ingredients to the bowl.
- Combine the organic heirloom tomatoes, grape tomatoes, 4 days old stale Tuscan or Italian bread, small mozzarella cheese balls, diced red onion, and minced garlic in a large bowl.
- Pour the olive oil and red wine vinegar over the top of the Panzanella and gently toss to coat. Let sit 30 minutes so the stale bread can absorb some of the dressing.
- Fold in the torn basil leaves just before serving.
- Season with kosher salt and fresh ground pepper to own taste.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2017- 2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.