Panzanella Recipe

Preheat and prepare bread

Preheat the oven to 400°F (200°C). Spread the cubed bread in a single layer on a rimmed baking sheet.

Drizzle 3 tablespoons olive oil over the bread cubes, sprinkle 1 teaspoon salt, and toss with your hands or a spatula to coat evenly.

Toast in the preheated oven for 10–12 minutes, tossing once halfway through, until golden and crisp on the edges but still slightly chewy inside. Remove and cool to room temperature.

While the bread toasts, prepare the vegetables: place the chopped tomatoes in a large bowl, add the sliced cucumber, red bell pepper, and thinly sliced red onion.

Tuck in the torn basil leaves and chopped parsley (if using). Set aside.

If tomatoes are very juicy, optionally drain off 1–2 tablespoons of excess liquid or reserve it to add to the dressing for extra tomato flavor.

In a small bowl or jar, combine 6 tablespoons extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, and 1 minced garlic clove.

Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust seasoning (more vinegar for tang, more oil to mellow).

Place the cooled toasted bread cubes into the bowl with the vegetables.

Pour about two-thirds of the dressing over the bread and vegetables and gently toss to coat, pressing lightly so some bread soaks up the dressing and tomato juices. Let sit 10–15 minutes to allow flavors to meld and the bread to soften slightly.

Taste and add additional dressing as needed (reserve any leftover dressing for serving). Adjust salt and pepper.

Fold in the crumbled or torn mozzarella and the capers or chopped olives if using. Gently toss to combine.

Transfer to a serving bowl or platter, garnish with a few whole basil leaves, and serve at room temperature. Panzanella is best eaten within 1–2 hours of assembly, though it can sit up to 4 hours; if it becomes too soggy, re-toast briefly in a 350°F (175°C) oven.