Panzanella Salad Recipe Without Mozzarella

This traditional Panzanella salad recipe without mozzarella is a Tuscan dish made with crusty bread, fresh tomatoes, cucumbers, onions, and a simple vinaigrette dressing.

The combination of juicy tomatoes and crispy bread, along with the tangy dressing, makes for a satisfying and flavorful meal. Plus, it’s a great way to use up stale bread that might otherwise go to waste.

Now, of course, you can add any other ingredients you like to this panzanella. I sometimes customize mine with a smattering of cheeses like mozzarella, parmesan, or feta if I’m looking for a Mediterranean flavor.

As a panzanella salad dressing, I love a rosemary-infused balsamic glaze, for a tart sweetness that’s so addictive!

Ingredients for panzanella salad

• Crusty bread
• Fresh tomatoes
• Cucumbers
• Red onions
• Garlic
• Apple cider vinegar
• Extra-virgin olive oil
• Salt and black pepper
• Fresh basil leaves

How to make Panzanella Salad

To make a delicious Panzanella Salad without mozzarella, you will need to start by preheating the oven to 375°F (190°C) and cutting 1 pound of crusty bread into bite-sized cubes. Place the bread cubes on a baking sheet and bake for 10-15 minutes, until crispy and golden brown. Set aside to cool.

Next, in a large mixing bowl, combine 2 pounds of ripe tomatoes cut into bite-sized pieces, 1 medium red onion thinly sliced, and 1 large cucumber peeled and sliced. Mix them together gently.

In a small mixing bowl, whisk together 3 cloves of minced garlic, 1/2 cup of extra-virgin olive oil, 1/4 cup of apple cider vinegar, salt, and black pepper to make the vinaigrette. Adjust the seasoning to your taste.

Add the cooled bread cubes to the tomato mixture and toss with the vinaigrette. Mix everything together gently so the bread cubes are coated with the vinaigrette.

Let the salad sit for 20-30 minutes, to allow the flavors to meld together. During this time, the bread will soak up some of the juices from the tomatoes and the vinaigrette, resulting in a wonderful flavor.

Just before serving, toss 1/2 cup of fresh basil leaves that have been torn into the salad. The basil leaves will add a fresh aroma and a burst of flavor to the salad.

Serve the Panzanella Salad at room temperature, garnished with additional basil leaves if you like.

What to serve with panzanella salad

This panzanella salad without mozzarella is a light and refreshing dish that can be served on its own as a main course or as a side dish with a variety of dishes. Here are some ideas for what to serve with this crusty bread salad:

Grilled chicken or fish: Panzanella Salad pairs well with grilled chicken or fish, as they provide a protein component to the meal.

Pasta dishes: You could serve Panzanella Salad as a side dish with a variety of pasta dishes, such as spaghetti with marinara sauce or pesto pasta.

Grilled vegetables: Grilled vegetables such as zucchini, eggplant, and bell peppers make a great side dish to Panzanella Salad.

Soup: A light soup such as gazpacho or a vegetable soup can be a perfect complement to Panzanella Salad.

Occasions to serve panzanella salad

Panzanella salad is a versatile dish that can be served on a variety of occasions. Here are some ideas:

Summer BBQs: Panzanella Salad is a perfect dish to serve at summer BBQs, as it’s refreshing and works well alongside grilled meats and vegetables.

Picnics: Panzanella salad can be made ahead of time and packed for a picnic, making it a convenient and delicious meal option.

Potlucks: Panzanella salad is a great potluck dish, as it’s easy to transport and can be served at room temperature. Just don’t make it more than a couple of hours ahead of time, or the crusty bread won’t hold its crunch, and you’ll end up with a soggy mess.

Dinner parties: Panzanella salad can be a vibrant and colorful side dish to serve at dinner parties, especially if you use heirloom tomatoes or other colorful ingredients.

Lunches: Panzanella salad can be a filling lunch option, especially if you add some protein such as grilled chicken or shrimp.

How to store panzanella salad

Storing panzanella salad is fairly easy, but it’s important to note that the salad is best when eaten within a few hours of being made. Here are some tips for storing Panzanella Salad:

If you have leftover panzanella, store it in an airtight container in the refrigerator. Be sure to remove any excess dressing before storing, as it can make the bread soggy. Keep the salad chilled in the refrigerator until ready to serve.

If the bread in the salad becomes too soggy, you can refresh it by toasting it in the oven for a few minutes before serving.

Avoid freezing panzanella salad, as the vegetables and bread may not hold up well when thawed.

It really is best to make only the amount of salad that you plan to eat within a few hours, as the bread and vegetables will begin to break down over time.

Panzanella recipe without mozzarella FAQs

With its simple yet delicious combination of fresh vegetables, crispy bread, and flavorful vinaigrette, this salad is easy to make and just as easy to eat. Give it a try!

Print Recipe

Panzanella Salad Recipe Without Mozzarella

This panzanella salad recipe without mozzarella is made with crusty bread, fresh tomatoes, cucumbers, onions, and a simple vinaigrette dressing for a refreshing summer salad.

Ingredients

• 1 pound of crusty bread cut into bite-sized cubes
• 2 pounds of ripe tomatoes cut into bite-sized pieces
• 1 medium red onion thinly sliced
• 1 large cucumber peeled and sliced
• 3 cloves of garlic minced
• 1/2 cup of extra-virgin olive oil
• 1/4 cup of apple cider vinegar
• Salt and black pepper to taste
• 1/2 cup of fresh basil leaves torn

Instructions

• Preheat the oven to 375°F (190°C). Place the bread cubes on a baking sheet and bake for 10-15 minutes, until crispy and golden brown. Set aside to cool.
• In a large mixing bowl, combine the tomatoes, red onion, and cucumber.
• In a small mixing bowl, whisk together the minced garlic, extra-virgin olive oil, apple cider vinegar, salt, and black pepper to make the vinaigrette.
• Add the cooled bread cubes to the tomato mixture and toss with the vinaigrette. Let the salad sit for 20-30 minutes, to allow the flavors to meld together.
• Just before serving, toss the torn basil leaves into the salad.
• Serve the Panzanella Salad at room temperature, garnished with additional basil leaves if using.

Similar Recipes

• 
  Easy Caesar Salad Recipe
• 
  Panzanella Salad Recipe Without Mozzarella
• Hawaiian Macaroni Salad Recipe
• 
  Taco Salad Recipe