Panzanella With Mozzarella and Herbs is a beautiful Tuscan salad of stale bread and deliciously ripe sweet juicy tomatoes. It is relatively 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 quality olive oil and red wine vinegar.
It’s tomato season, my favorite time to pick perfectly ripe, taut, and juicy tomato specimens right off the vine. However, there are always a few overripe, incredibly fleshy 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 one of my quintessential summer salads on my menu now. This time of the year is perfect for making 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 Panzanella With Mozzarella and Herbs 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.
Ingredients needed for Panzanella With Mozzarella and Herbs
- Eight medium-sized ripe organic heirloom tomatoes
- One pint of ripe organic grape tomatoes
- Two cups of 4 days old stale Tuscan or Italian bread, cubed, dried out
- Eight ounces of small mozzarella cheese balls or cut into small pieces
- One small red onion, diced
- Two cloves of garlic minced
- 1/4 of a cup extra-virgin olive oil
- 1/4 of a cup of high-quality red wine vinegar
- Kosher salt
- Freshly ground pepper
- Six fresh basil leaves, finely torn
Panzanella With Mozzarella and Herbs
- 8 medium Ripe organic heirloom tomatoes
- 1 pint Ripe organic grape tomatoes
- 2 cups Stale Tuscan or Italian bread cubed, dried out
- 8 ounces small mozzarella cheese balls or cut into small pieces
- 1 Red onion diced
- 2 cloves Garlic minced
- ¼ cup Extra-virgin olive oil
- ¼ cup High-quality red wine vinegar
- Kosher salt
- Freshly ground pepper
- 5-6 Fresh basil leaves finely torn
- 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 for 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.
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