Classic Italian Panzanella salad is made even better with succulent tomatoes, punchy fresh basil and creamy mozzarella. The perfect easy side dish.
Course Salad, Side Dish, Vegetarian
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 6as a side dish
Author Alida Ryder
4cupsbreadI used day-old baguette, sliced into bite-sized chunks
2largeripe tomatoes, roughly chopped
large handful fresh basil leavesroughly chopped
2cupsbocconcinifresh mozzarella, quartered
juice and zest of 1 lemon
salt & pepper to taste
Pre-heat the oven to 200°c and place the bread on a baking sheet.
Drizzle with a little olive oil and season with salt then place in the oven. Allow to bake until golden brown and toasted.
Remove and set aside.
Place the tomatoes, half of the basil and the bocconcini in a bowl then add the zest and lemon juice, olive oil and salt and pepper. Stir and allow to stand for 5 minutes. This will allow the natural juices of the tomatoes to be released which will add more flavour to the dressing.
Add the bread to the salad along with the remaining basil and stir to combine.
Tip the salad onto a serving platter and serve immediately.
Make ahead tip: Make the tomato mixture and toast the bread up to 2 hours before serving. Simply combine the components and serve.