Roma Tomato Panzanella Salad



Roma Tomato Panzanella Salad

This refreshing rustic salad is a fantastic pairing of ripe tomatoes and crusty old bread. The juice of vine ripened tomatoes is soaked up by crunchy toasted bread, creating the perfect combination of crispy and soft. Serves 2 generously, or 4 as a light starter
Course Salad
Cuisine Light & Fresh
Servings 2 people


Crunchy Bread Cubes:

  • 1/2 loaf of an old baguette cut into 1 inch cubes
  • 1 tablespoon olive oil
  • salt and pepper to taste


  • 1/4 small red onion, thinly sliced
  • 4 Houweling’s Roma tomatoes cored and cut into wedges
  • 6-8 large fresh basil leaves, torn
  • 250 grams fresh mozzarella torn into bite size pieces


  • 2 tablespoons olive oil
  • 2 tablespoons wine vinegar (white)
  • salt and pepper to taste


  • Preheat the oven to 375F.
  • In a large bowl, toss the baguette cubes in 1 tablespoon of olive oil and season with salt and pepper to taste.
  • Place the bread cubes on a lined baking sheet and bake for 15-20 minutes or until the bread cubes are golden brown.
  • Whisk together the dressing ingredients.
  • In a large bowl, mix the tomatoes, onion, basil and mozzarella.
  • Add the bread cubes and toss with the vinaigrette. Season with salt and pepper to taste.
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