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
- Crusty bread cut into bite-sized cubes
- Cherry tomatoes cut in half
- Red onion thinly sliced
- Cucumber cut into chunks
- Fresh garlic finely chopped
- ¼-½ cup Olive oil
- 1-2 Tbsp Apple cider vinegar
- Salt to taste
- 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 bowl, whisk together the garlic, 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 at room temperature, garnished with additional basil leaves if using.