This tomato and mozzarella panzanella with balsamic dressing combines large homemade croutons, fresh cherry tomatoes and fresh mozzarella cheese all slathered with the yummiest balsamic dressing you have ever had.
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Who wants a bread salad today, raise your hand! Me…I’m raising my hand. I love bread. I love bread salad. Panzanella is really just a fancy bread salad; and there are other healthy things like tomatoes and fresh mozzarella. But really bread. Oh, and the balsamic dressing, it’s sweet, it’s vinegar-y, it’s amazing.
It starts with my homemade croutons, made extra large. I would fail a bread loaf daily to have these croutons in my new favorite lunch.
How To Make Tomato & Mozzarella Panzanella With Balsamic Dressing
It starts with the homemade croutons. These are really easy to make and you can use whatever left over bread you have on hand. Simply cut 3-4 cups of bread cubes, toss in olive oil, sprinkle with sea salt. Try not to eat them all straight out of the oven. I burned the roof of my mouth doing that with these little bread gems.
Slice the cherry tomatoes in half, and cube the fresh mozzarella. Easy. Bread salad is easy…to make…and to eat.
Here is my favorite part. In your Magic Bullet (or food processor, immersion blender, mortar & pestle, you do you boo) combine olive oil, balsamic vinegar, garlic, and blend. The Magic Bullet is my number one favorite essential small kitchen appliance because it makes it quick and easy to make sauces on the fly. I’m all about sauces on the fly.
Next, arrange the tomatoes, mozzarella, and croutons on a platter. Drizzle the balsamic over the top and sprinkle with sea salt and chopped parsley if you have it.
Let’s talk about how many times a day you can eat this gorgeous bread salad:
- Breakfast: just joking…a little…I would do it.
- Dinner party appetizer: this is a great app, just cut the croutons on the smaller side.
- Light lunch: the perfect quick, light, lunch for three or four; add a little arugula.
- Dinner side dish: This would be so good with grilled chicken and corn on the cob.
The best bread salad you have ever had. This can be used as an appetizer, fresh lunch, or side dish at dinner.
FOR THE CROUTONS:
3-4 cups bread cubes
2 Tbsp olive oil
1/2 tsp kosher salt or large flake sea salt
FOR THE SALAD:
3-4 cups homemade croutons
1 1/4 cups cherry tomatoes, halved
8 oz fresh mozzarella, cubed
FOR THE DRESSING:
1/4 cup olive oil
1 Tbsp balsamic vinegar (I use from Abingdon Oil Company)
2 cloves garlic, minced
Pinch of salt (1/8 tsp)
1/4 cup parsley or basil, chopped
Preheat oven to 350°
Toss bread cubes in olive oil and sprinkle with sea salt
Bake 15 minutes, allow to cool
Combine tomatoes, mozzarella, and croutons
Arrange on a platter
Drizzle with balsamic dressing and sprinkle with additional sea salt and chopped parsley or basil
- Category: Appetizer
- Method: Bake
- Cuisine: Italian
Keywords: tomato and mozzarella, panzanella, balsamic dressing, balsamic vinaigrette, italian salad, italian appetizer, italian lunch, tomato mozzarella basil, light lunch salad, bread salad, tomato mozzarella salad