Perfect Panzanella Salad is packed full of tomatoes, toasty bread cubes, cucumbers, red onion, and an amazing easy dressing! Panzanella is perfect served with your favorite meat or by itself!
Cut the French Bread into 1 inch cubes and place on a large baking sheet in a single layer. Toss the bread with the 2 Tablespoons olive oil and a pinch of salt.
Bake in preheated oven for 10-13 minutes until golden.
Meanwhile, add 4 Cups total of halved cherry tomatoes or cubed whole tomatoes to a large bowl.
Cut the cucumber in half lengthwise and use a spoon to scrape out the seeds, then cut each half into slices.
Cut the red onion in half and slice as thinly as possible. Add the sliced cucumber, onion, basil, olives, and mozzarella to the bowl with the tomatoes and toss to combine.
FOR THE DRESSING:
In a small bowl with a tight fitting lid, combine the oil, vinegar, garlic, honey, mustard, salt, and pepper. Shake well for about 1 minute until completely combined.
Add the toasted bread cubes and dressing to the bowl with the vegetables and toss until everything is well coated.
Serve immediately, or allow to sit for 20-30 minutes to allow the flavors to blend.
Video
Notes
NOTE ON TOMATOES: You can use cherry tomatoes, cut in half or whole tomatoes cut into large cubes for this recipe. This will be around 2 pounds or 4 cups of tomatoes total.NOTE ON BASIL: If you don't have fresh basil, substitute with 1 teaspoon of dried basil, then, taste and add more to the salad if desired.NOTE ON OLIVES AND CHEESE: I use Castelvetranos olives in this recipe. They are easy to find with any other green or black olives at the grocery store! If you can't find them, you can use any green or even kalamata olives. Note that the cheese and olives are optional if you don't want to add them.NOTE ON SERVING: This salad is best when it sits for about 20 minutes to let flavors blend. Leftovers can be refrigerated but should be eaten within 24 hours. Keep in mind this salad is best eaten the same day it's made.