I really don’t like wasting any food. I feel terribly guilty when I have to toss anything. When I see a quarter loaf of bread leftover from dinner sitting on the counter, I automatically start thinking what I make. As luck would have it I have lots of tomatoes also sitting on the counter.
It’s like they are just begging to be together!
I’ve been wanting a Panzanella salad for a long time, so this is a perfect opportunity.
A panzanella salad is an Italian salad that is made to use up crusty bread. It is a very light and flavorful salad, perfect for hot summer days.
I love tomatoes and summer tomatoes are just amazing! They are so sweet you can eat them just by themselves. This salad really highlights their beauty and freshness.
To make this salad extra delicious I add cucumbers and mozzarella cheese to my Panzanella Salad. Those additional ingredients add great flavor and texture.
Start off by preheating the oven to 375 degrees F. Then cut the bread into ½ inch cubes. Place them on a baking sheet. I toss them with about 2 tablespoons of olive oil and then generously sprinkle with Italian herb seasoning. I use McCormick’s spice grinder. I really love the flavor of this spice blend.
Place in the oven for about 15 minutes to toast. I flip them over halfway through the baking time. You wanted them toasted, but not totally dried out like croutons.
Toss the tomatoes, cucumber, and mozzarella with the toasted bread and a little vinaigrette.
I use light vinaigrette on this salad. The bread absorbs a little of the vinaigrette and the vegetables all get a nice coating. It is really so good.
Sprinkle some fresh basil and you have yourself one beautiful and tasty salad.
- 3 cups french bread cubes (1/2 inch)
- 2 tbsp extra virgin olive oil
- 1 tsp italian seasoning
- 2 cups cherry tomatoes, halved
- 1 cup english cucumber, peeled and diced
- ½ cup mozzarella, cubed
- 2 tbsp fresh basil, thinly slicedF
- 1 small garlic clove, minced
- ½ tsp dijon mustard
- 3 Tbsp white wine vinegar
- ½ cup extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- Preheat the oven to 375 degrees F.
- Cut the bread into ½ inch cubes. Place them on a baking sheet.
- Toss with 2 tablespoons of olive oil and then generously sprinkle with Italian herb seasoning. (I use McCormick spice grinder.)
- Toss bread cubes for 15 minutes, flipping halfway through.
- Place toasted bread, tomatoes, cucumber, and mozzarella in a salad bowl.
- Drizzle with vinaigrette. Sprinkle with fresh basil.
- In a bowl combine garlic, mustard, and vinegar. Using an emulsion blender slowly add in olive oil. Blend until emulsion is created. Add salt and pepper to season.