Sourdough Panzanella with Mozzarella Recipe
This sourdough panzanella with mozzarella recipe is light, refreshing, and bursting with flavor in each bite! Toasted bread is mixed with juicy tomatoes, red onion, and fresh mozzarella, and tossed with a 5-minute vinaigrette.
Servings: 8 1-cup servings
Calories: 182kcal
Cost: $3
Equipment
Ingredients
For the Sourdough Panzanella
- 4 cups sourdough bread
- 1 teaspoon olive oil
- 1/4 cup red onion sliced
- 4 ounces fresh mozzarella cheese
- 1/4 cup fresh parsley chopped
- 3 large tomatoes chopped into bite-sized pieces
For the Dressing
- 1/3 cup olive oil
- 1/4 cup white wine vinegar
- 1 lemon juiced
- 2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
Instructions
- Slice your sourdough bread into 1-inch slices, and cut it into cubes.
- Toss the cubed sourdough with 1 teaspoon of the olive oil, and broil for 3-4 minutes until toasted and crunchy.
- Add the toasted sourdough to a large mixing bowl.
- To the sourdough, add in the sliced red onions, mozzarella cheese, and fresh chopped parsley.
- Add the sliced tomatoes to the bowl.
- Mix all the dressing ingredients in a small bowl or a mason jar, and stir well to combine. Pour the dressing over the sourdough panzanella, and toss well. Serve within 30 minutes.
Notes
Substitutions and Variations
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- You can use any kind of bread for this recipe, it doesn't have to be sourdough. You can use French bread, whole grain, pumpernickel, or wheat. Just make sure you toast it up until crisp before adding it to the salad.
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- Swap the red onion for shallots or slices of sweet Vidalia onions instead.
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- You can use a store-bought Italian dressing for this recipe instead of making your own, but highly recommend you try the 5-minute dressing first!
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- Omit the cheese if desired, or substitute with burrata.
Pro Tips
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- When chopping the tomatoes and bread, make them roughly the same size. You want the pieces small enough to be bite-sized and consistent.
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- Fresh garlic in the dressing makes all the difference - use fresh whole cloves of garlic if you can (and not jarred minced garlic).
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- Try different vinegars in the dressing instead of white wine vinegar to give the salad different flavors. Apple cider vinegar, balsamic, or champagne vinaigrette are all great options!
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- This recipe is vegetarian, and does not contain animal products. To make this vegan, be sure you are using a vegan sourdough bread, and substitute the mozzarella for a plant-based cheese.
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- To make this recipe gluten free, use a gluten free sourdough bread. Also be sure any salad dressing ingredients you are using are certified gluten free.
Nutrition
Calories: 182kcal | Carbohydrates: 11g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 198mg | Potassium: 167mg | Fiber: 1g | Sugar: 3g | Vitamin A: 640IU | Vitamin C: 11mg | Calcium: 91mg | Iron: 1mg