Mozzarella Panzanella Salad

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By Megan Stewart
from Middletown, OH

I got this recipe, and it was merely ok. So I decided to combine a little of my stepmom's Buffalo Mozzarella recipe and made it my own.

serves 10
method No-Cook or Other


    buffalo mozzarella, cubed
  •   1 small
    loaf crusty italian bread (about 12 oz), cut into 1/2 inch thick slices
  •   1/2 c
    olive oil
  •   1/4 c
    red wine vinegar
  •   1 1/2 tsp
  •   1 tsp
    minced garlic
  •   1/2 tsp
    ground black pepper
  •   2 3/4 lb
    firm ripe tomatoes (about 8 med), cut into large chunks
  •   1/2 c
    thinly sliced red onion
  •   1 c
    thinly sliced fresh basil leaves

How To Make

  • 1
    Put bread slices in a large bowl. Add cold eater to cover. Let bread soak 10 min. Meanwhile, in another large bowl, whisk oil, vinegar, salt, garlic and pepper until well blended. Drain bread and press out excess water. Tear into small pieces and add to the oil and vinegar mixture. Add tomatoes, onions and mozzarella. Toss and mix to coat. Let stand at room temperature for at least 30 min for flavors to blend. Stir in sliced basil just before serving. Garnish with additional basil leaves if desired. Serve right away.
  • 2
    You could also try this without wetting the bread and see what it does...

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