Panzanella w/ Mozzarella & Herbs

Tuscan bread salad originally published by the NYT – Melissa Clark

Leftover bread makes for a Panzanella (bread salad) for any occasion.


4oz crusty bread, preferable stale. Cut into 1" cubes - about 3 cups
6 tbsp extra virgin olive oil and more to taste
3/4 tsp kosher or sea salt
2 lbs ripe tomatoes - a mix of varieties and colors is best
6 oz fresh mozzarella torn or cut into bite sized pieces
1/2 cup thinly sliced red onion
1 medium cucumber, peeled, sliced and cut into bite sized pieces
2 grated garlic cloves
2tbsp red wine or balsamic vinegar, more to taste
1tbsp chopped fresh oregano
1/2 tsp dijon mustard
black pepper to taste
add mixture of any preferred herbs -such as: capers, parsley leaves, rosemary, thyme, red pepper, basil, etc.


  1. Heat oven to 425. Toss bread cubes with 2 tbsp of olive oil and a pinch of salt. Spread on a baking sheet and bake for about 7-12 minutes till golden on the edges, turn if needed. Let cool
  2. Cut tomatoes into bite sized pieces and add with cucumbers to a large bowl. Add mozzarella, onions, garlic, 1 tbsp vinegar, herbs. Toss to coat and set aside. 
  3. In a medium bowl combine the remaining vinegar, mustard, 1/4 tsp salt and black pepper to taste. Whisk mixture while drizzling in the remaining 4 tbsp of olive oil till slightly thickened. 
  4. Add bread and tomato mixture together and toss well with more oil/vinegar if needed. Let sit for at least 30 minutes or up to 4 hours before serving. 


Course: Main Dish, Side Dish, Snack, Lunch, Brunch,Hors d’oevres