Panzanella w/ Mozzarella & Herbs

Panzanella w/ Mozzarella & Herbs

Recipe by Melissa Clark
Course: Main course, Side dish, Snack

Tuscan bread salad originally published by the NYT – Melissa Clark
Leftover bread makes for a Panzanella (bread salad) for any occasion.


  • 4 oz 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

  • 2 tbsp red wine or balsamic vinegar, more to taste

  • 1 tbsp 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.


  • Heat oven to 425ºF. 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
  • 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.
  • 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.
  • 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.

Did you make this recipe?

Tag @mainegrains on Instagram and hashtag it

Like this recipe?

Follow us @mainegrains on Pinterest

Did you make this recipe?

Follow us on Facebook