Name: Panzanella Salad
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Ingredients: 4 large tomatoes (cut into bite-size pieces); 2 tsp course sea salt; 6 cups focaccia bread (cut into 1 1/2–inch cubes); 10 Tbsp olive oil (divided); 1 small minced shallot (optional); 1 tsp dijon mustard; 2 Tbsp red wine vinegar; ½ tsp black pepper; ½ cup basil leaves (roughly torn into pieces); ½ cup fresh mozzarella pearls; ½ cup whole green olives

This is an old Italian recipe that means “bread in a bowl.” It uses day old bread that soaks up the delicious tomato vinaigrette.

Prep 15

Bake 15

Total 1

Yield 6 servings

Print Recipe

Prep Time 15

Cook Time 15

Resting Time 30

Total Time 1

Servings: 6 servings

Course: Bread, Salad

Cuisine: Italian

Ingredients

4 large tomatoes cut into bite-size pieces
2 tsp course sea salt
6 cups focaccia bread cut into 1 1/2–inch cubes
10 Tbsp olive oil divided
1 small minced shallot optional
1 tsp dijon mustard
2 Tbsp red wine vinegar
½ tsp black pepper
½ cup basil leaves roughly torn into pieces
½ cup fresh mozzarella pearls
½ cup whole green olives

Instructions

Place chopped tomatoes in a colander set over a bowl and season with course sea salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes.
Preheat oven to 350°F. In a large bowl, toss bread cubes with 2 tablespoons olive oil. Transfer to a rimmed baking sheet. Bake 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.
Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in sink. Add shallot if using, garlic, mustard, and vinegar to bowl with tomato juice. Whisking constantly, drizzle in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil, mozzarella cheese, and olives. Toss everything to coat. Let rest 30 minutes before serving, tossing occasionally until the dressing is absorbed by the bread.