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.

 

 

 

 

Panzanella With Mozzarella and Herbs

 

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

 

 

 

 

 

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If you enjoyed this recipe for Panzanella With Mozzarella and Herbs, here are a few other suggestions.

• Classic Italian Pasta Salad is made with organic tri-color rotini, packed with tons of vegetables, cheeses, meats, and coated in a homemade vinaigrette. It’s The perfect recipe to feed a crowd for picnics, potlucks, office parties, and family gatherings.
• Tortellini Saladis just one of our favorite salads. It’s the perfect salad for lunch, family gatherings, church potlucks, graduation parties; you name it this Tortellini Salad is guaranteed ROCK any gathering you take it to.
• Chickpea Salad combines all of my favorite organic garden fresh vegetables in one fabulous easy recipe. The chickpeas are combined with zucchini, vine-ripened tomatoes, sliced green onions, sweet yellow bell peppers, drizzled with virgin olive oil and lemon dressing.

 

 

 

 

 

 

 

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2021-2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is 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 proper and specific direction to the original content.

 

 

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