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Panzanella salad is a vibrant and refreshing dish that beautifully embodies the essence of Italian cuisine—simplicity, freshness, and the celebration of seasonal ingredients. Originating from the rustic regions of Tuscany, this salad is a staple of Italian summer dining. At its core, Panzanella is a bread salad, traditionally made with leftover stale bread, ripe tomatoes, and a drizzle of olive oil. The combination may sound humble, but when prepared with care and quality ingredients, it transforms into a delightful dish that captures the flavors of summer.

Tomato Mozzarella Panzanella Salad

Brighten up your meals with a Fresh & Zesty Tomato Mozzarella Panzanella Salad! This classic Italian dish combines ripe tomatoes, crusty bread, and creamy mozzarella, creating a delightful celebration of summer flavors. Perfect for gatherings, picnics, or a light dinner, this salad showcases the beauty of fresh, seasonal ingredients. Discover how to elevate your Panzanella with various vegetables and herbs, making it a versatile dish you'll love to share!
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Ingredients
  

4 cups day-old crusty bread, cut into 1-inch cubes

3 cups ripe tomatoes (mixed heirloom varieties if available), roughly chopped

1 cup fresh mozzarella balls (bocconcini or ciliegine), drained

1 small red onion, thinly sliced

1 cup cucumber, diced

1/4 cup fresh basil leaves, torn

1/4 cup extra virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon red wine vinegar

Salt and pepper, to taste

Instructions
 

Prepare the Bread: Preheat your oven to 400°F (200°C). Spread the bread cubes on a baking sheet and drizzle with a little olive oil. Toss to coat and bake for about 10-12 minutes until golden and slightly crisp. Remove from the oven and let cool.

    Combine the Vegetables: In a large mixing bowl, combine the chopped tomatoes, sliced red onion, and diced cucumber. Add the torn basil leaves to the bowl and gently toss to mix.

      Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, red wine vinegar, salt, and pepper until well combined.

        Assemble the Salad: Add the toasted bread cubes and fresh mozzarella balls to the bowl of vegetables. Drizzle the dressing over the salad and gently toss everything together to combine.

          Serve: Let the salad sit at room temperature for about 15-20 minutes before serving, allowing the bread to soak up the delicious juices from the tomatoes and dressing. Optional: Garnish with more torn basil leaves before serving.

            Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4-6