DishShuffle Logo
Dish Shuffle
HomeRecipesBlogFavorites
Sign In
Sign In
HomeRecipesBlogFavorites
Dish Shuffle Logo
Dish Shuffle

Discover delicious meals from around the world.

Quick Links

  • Home
  • About Us
  • Contact Us
  • Surprise Me
  • Browse Recipes
  • Favorites
  • Blog
  • FAQ

Legal

  • Privacy Policy
  • Cookie Policy
  • Terms of Service

© 2025 Dish Shuffle All rights reserved..

  1. Home
  2. Browse Recipes
  3. Panzanella Salad
Mediterraneanside dishMediterraneanItalianEuropeanlacto ovo vegetarianside dishlunchmain coursesaladmain dishdinner
657 kcal

Panzanella Salad

Panzanella Salad

Ingredients

  • bread cubes
    bread cubes3 cups
  • cherry tomatoes
    cherry tomatoes2 cups
  • dijon mustard
    dijon mustard0.5 tsp
  • cucumber
    cucumber1 cup
  • extra virgin olive oil
    extra virgin olive oil0.5 cup
  • extra virgin olive oil
    extra virgin olive oil2 tbsp
  • basil
    basil2 tbsp
  • garlic clove
    garlic clove1 small
  • ground pepper
    ground pepper0.25 tsp
  • seasoning
    seasoning1 tsp
  • kosher salt
    kosher salt0.5 tsp
  • mozzarella
    mozzarella0.5 cup
  • white wine vinegar
    white wine vinegar3 Tbsp
🛒

Shop Ingredients

Get these items delivered by Amazon Fresh

bread cubesBuy on Amazon ↗cherry tomatoesBuy on Amazon ↗dijon mustardBuy on Amazon ↗cucumberBuy on Amazon ↗extra virgin olive oilBuy on Amazon ↗extra virgin olive oilBuy on Amazon ↗basilBuy on Amazon ↗garlic cloveBuy on Amazon ↗ground pepperBuy on Amazon ↗seasoningBuy on Amazon ↗kosher saltBuy on Amazon ↗mozzarellaBuy on Amazon ↗white wine vinegarBuy on Amazon ↗

*Links open in Amazon Fresh/Grocery. We may earn a commission.

Nutrition Facts

Calories657kcal
Protein23g
Carbs97g
Fat20g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Instructions

Preheat the oven to 375 degrees F.

Cut the bread into inch cubes.

Place them on a baking sheet.

Toss with 2 tablespoons of olive oil and then generously sprinkle with Italian herb seasoning.

(I use McCormick spice grinder.) Toss bread cubes for 15 minutes, flipping halfway through.

Place toasted bread, tomatoes, cucumber, and mozzarella in a salad bowl.

Drizzle with vinaigrette.

Sprinkle with fresh basil.

In a bowl combine garlic, mustard, and vinegar.

Using an emulsion blender slowly add in olive oil.

Blend until emulsion is created.

Add salt and pepper to season.

❤️

Love This Recipe?

Save it to your favorites and never lose it!

or
🔪

Recommended Kitchen Gear

Blender

Blender

Shop on Amazon ↗
Food Processor

Food Processor

Shop on Amazon ↗
Baking Sheet

Baking Sheet

Shop on Amazon ↗
Kitchen Scale

Kitchen Scale

Shop on Amazon ↗

*As an Amazon Associate we earn from qualifying purchases.

You Might Also Like

Creamy Mashed Potatoes
side dish
Creamy Mashed Potatoes
45m4 servings299 kcal
Easy Onion Cheese Rounds
side dish
Easy Onion Cheese Rounds
45m8 servings177 kcal
Vegetarian Serbian Rice Pilaf
side dish
Vegetarian Serbian Rice Pilaf
45m8 servings146 kcal

Explore More on Our Blog

Learn tips, tricks, and kitchen secrets related to this dish.

View All Articles
7 No-Fail Christmas Side Dishes You Can Prep This Weekend
Quick & Easy
Dec 13, 2025•20 min read

7 No-Fail Christmas Side Dishes You Can Prep This Weekend

Simplify your holiday cooking with these 7 no-fail Christmas side dishes that you can prepare in advance. From casseroles to roasted veggies, these recipes are designed to minimize stress and maximize flavor.

Read Article
The Complete Guide to Plant-Based Protein Sources Beyond Tofu
Cooking Fundamentals
Dec 11, 2025•15 min read

The Complete Guide to Plant-Based Protein Sources Beyond Tofu

Delve into the world of plant-based protein beyond tofu. Discover lesser-known sources, their nutritional benefits, and how to incorporate them into your diet effectively.

Read Article
Indian Spices Demystified: A Beginner's Guide to Curry and Beyond
Cuisine Exploration
May 13, 2024•12 min read

Indian Spices Demystified: A Beginner's Guide to Curry and Beyond

What is 'Curry Powder'? (Spoiler: It doesn't exist in India). Learn how to bloom spices and build deep, complex flavors.

Read Article

Frequently Asked Questions

Panzanella is best eaten the same day because the bread soaks up juices. Stored in an airtight container it will keep 24–48 hours in the fridge, but expect the bread to become quite soggy and the texture to change. For best flavor and texture, refrigerate no longer than one day and toss briefly before serving to redistribute the dressing.
Yes — prepare components in advance. Toast or cube the bread, chop tomatoes, cucumber, basil and mozzarella, and make the dressing (olive oil, white wine vinegar, Dijon, garlic, salt, pepper) up to 2–3 days ahead. Keep bread and dressing separate; dress and assemble the salad 20–30 minutes before serving so the bread soaks just enough and the flavors meld.
Use day-old, crusty bread and dry or toast cubes in the oven (about 12–15 minutes at 375°F/190°C with a little extra virgin olive oil). Lightly salt and drain very juicy tomatoes before mixing, dress sparingly, and toss just before serving. Reserving some toasted cubes and extra dressing lets you refresh the salad if it softens.
Yes — fresh mozzarella (bocconcini or torn balls) adds creaminess, but it releases moisture. Drain and pat the cheese dry before adding, and toss it in right before serving to avoid watering down the salad. Alternatively, use firmer cheeses (aged pecorino or feta) for less moisture and a sharper flavor.
You can substitute red wine vinegar, sherry vinegar or lemon juice for white wine vinegar. Balsamic will work too but adds sweetness and darker color. Adjust quantities to taste (start with slightly less if using balsamic) and keep the classic vinaigrette balance: olive oil, vinegar/lemon, Dijon mustard, minced garlic, kosher salt and ground pepper.
For gluten-free panzanella use a dense gluten-free crusty loaf or toast gluten-free bread cubes until crisp. To add protein, fold in grilled chicken, canned tuna, white beans or chickpeas. The dressing and technique remain the same — toast the bread, lightly dress the vegetables, and add the protein just before serving so textures stay balanced.