Crispy Bread, Creamy Mozzarella: The Ultimate Panzanella Salad

I’m not usually one to rave about salads, but this one? Totally different story. There’s just something about toasted ciabatta soaked in a garlicky vinaigrette that hits every craving. Add in juicy tomatoes, crunchy cucumbers, and creamy little bites of mozzarella… it’s kind of ridiculous how good it is. I’ve been making this on repeat lately, especially when the weather’s warm and I don’t want to spend hours in the kitchen.

The beauty of panzanella is how unfussy it is. You don’t need perfect bread or heirloom tomatoes or anything fancy. Just tear it up, toast it golden, toss everything in a bowl, and let the vinaigrette do its thing. I usually give it a good 30 minutes to marinate – though I’ll be honest, I’ve snuck a few bites before the timer goes off and it’s still amazing. The mozzarella soaks up the dressing too and kind of becomes this soft, flavorful surprise in every bite.

This one’s perfect for lunches, light dinners, or as a side if you’re grilling. And if you’ve got fresh basil? Even better. Honestly, it tastes like summer in a bowl. Hope you give it a try and love it like we do around here!

Ingredients

• 2 ciabattas, torn into 1-inch pieces (to make about 4 cups) – Tear the bread by hand for that rustic look – don’t worry about perfect pieces!
• ¼ cup extra virgin olive oil, plus more for drizzling – You’ll use some to toast the bread and a little extra for that final glossy finish.
• Salt, to taste – A pinch here and there brings all the fresh flavors together.
• Freshly ground black pepper, to taste – A few cracks over the top adds the perfect amount of kick.
• 2 cups cherry tomatoes, halved – Their sweetness and juiciness are key – go for ripe ones if you can!
• 1 small red onion, thinly sliced – Thin slices mellow out as they marinate – don’t skip this step!
• 3 Persian cucumbers, diced – These add a crisp, refreshing crunch that balances the richness.
• ½ cup packed fresh basil leaves, finely chopped – Chop it right before adding for the brightest flavor and color.
• 8 ounces mozzarella cheese, cut into small cubes or torn into pieces – Creamy, salty, and just melty enough – it’s the heart of this salad.
• ¼ cup red wine vinegar – Gives the dressing a sharp tang that wakes everything up.
• ½ cup extra virgin olive oil – This makes the vinaigrette silky and rich – don’t skimp on quality here!
• 1 garlic clove, minced – A small clove goes a long way in the vinaigrette – sharp and savory.
• 1 teaspoon Dijon mustard – Helps emulsify the dressing and adds a subtle zing.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, toss the ciabatta pieces with 1/4 cup olive oil, salt, and pepper. Spread them out on a baking sheet and bake for 10-15 minutes, or until crispy and golden. Remove from the oven and set aside to cool.

3. In a small bowl, whisk together the red wine vinegar, 1/2 cup olive oil, minced garlic, Dijon mustard, salt, and pepper until well combined.

4. Halve the cherry tomatoes, thinly slice the red onion, dice the Persian cucumbers, and finely chop the basil.

5. In a large mixing bowl, combine the cooled ciabatta, cherry tomatoes, red onion, cucumbers, basil, and mozzarella cheese. Drizzle with the vinaigrette and gently toss to coat all the ingredients evenly.

6. Let the salad marinate at room temperature for about 30 minutes to allow the bread to soak up the dressing and the flavors to meld.

7. Before serving, taste and adjust the seasoning with more salt and pepper if needed. Drizzle with a little extra olive oil, toss again, and serve immediately.

Top Tips

1. Use day-old bread.
Slightly stale ciabatta holds up better and soaks up the vinaigrette without turning mushy.

2. Don’t skip the toasting step.
Toasting the bread adds texture and prevents it from becoming soggy too fast – those crispy edges are everything.

3. Let it rest.
Give the salad at least 30 minutes to marinate so the flavors can mingle and the bread absorbs the dressing.

4. Add the mozzarella last.
Toss it in gently at the end to keep it from breaking apart or getting too soft.

5. Make it ahead – but not too far ahead.
You can prep everything a few hours in advance, but assemble and marinate closer to serving so it stays fresh.

6. Taste and adjust.
After marinating, give it a taste – sometimes it needs a pinch more salt, pepper, or even an extra splash of vinegar or oil.

7. Customize it.
Add olives, roasted peppers, or even grilled chicken if you want to bulk it up!