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Fresh Patriotic Panzanella Salad

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A quick and easy Italian bread salad featuring toasted bread cubes, fresh tomatoes, cucumbers, blueberries, mozzarella, and basil, dressed in a tangy vinaigrette. Perfect for summer celebrations and ready in 20 minutes.

Ingredients

Scale
  • 4 cups day-old country bread, cubed (rustic sourdough or ciabatta preferred)
  • 2 cups ripe tomatoes, chopped (Roma or heirloom)
  • 1 medium English cucumber, diced (seeds removed)
  • 1 cup fresh blueberries
  • 1 cup fresh mozzarella balls, halved (bocconcini recommended)
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme or oregano (optional)

Instructions

  1. Cut the day-old bread into roughly 1-inch cubes. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add bread cubes in a single layer and toast, stirring occasionally, until golden and crispy on all sides, about 5-7 minutes. Remove from heat and set aside to cool slightly.
  2. While the bread toasts, dice the tomatoes and cucumber, halve the mozzarella balls, thinly slice the red onion, and tear the basil leaves. If using fresh thyme or oregano, finely chop those as well.
  3. In a small bowl or jar, whisk together minced garlic, red wine vinegar, remaining 3 tablespoons of olive oil, salt, and pepper. Taste and adjust seasoning.
  4. In a large mixing bowl, combine toasted bread cubes, chopped tomatoes, cucumber, blueberries, mozzarella, onion, and basil. Pour the dressing over and gently toss until well coated. Let the salad sit for 5-10 minutes to allow the bread to soak up the dressing but stay crunchy.
  5. Give the salad a final taste and add more salt, pepper, or vinegar if needed. Serve at room temperature or chilled. Garnish with whole basil leaves or extra mozzarella balls for a festive touch.

Notes

Toast the bread cubes to prevent sogginess and add crunch. Let the salad rest 5-10 minutes after tossing to meld flavors without losing texture. Soak red onion in cold water for 10 minutes to mellow sharpness if desired. Use good quality extra-virgin olive oil and red wine vinegar for best flavor. Prep bread and dressing separately if making ahead to keep bread crunchy.

Nutrition

Keywords: panzanella, summer salad, bread salad, patriotic salad, easy salad, quick recipe, Fourth of July, Italian salad, fresh mozzarella, blueberry salad

Find it online: https://sunnysavory.com/fresh-patriotic-panzanella-salad-recipe-easy-ready-in-20-minutes/