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Vegetarian, Italy

Panzanella with mozzarella

Panzanella with mozzarella is a Tuscan salad for 4 people, ready in 25 minutes, very easy to make, for about €2.60 per person. It combines stale bread soaked in tomato juice with cucumber, red onion, and fresh mozzarella. The key to success is the bread, which must be stale and well wrung out so it soaks up the juice without turning mushy.

A really fresh panzanella, that Tuscan salad of bread soaked in tomato juice, with mozzarella to make it even more satisfying.

Panzanella with mozzarella
Total time
25 min
Difficulty
Very easy
Cost per person
€2.60
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Summer

Panzanella is the salad that turns leftover hard bread into a generous dish. The bread soaks up the sweet tomato juice and becomes soft, almost creamy, while the cucumber and red onion add crunch. Mozzarella, torn by hand at the last minute, adds a milky softness that makes the whole thing more satisfying than a plain tomato salad.

This is a summer dish to make when tomatoes are truly ripe and flavorful, not before. It's great on a weeknight when you don't want to turn on the oven, but it also works for a Sunday lunch with friends, served nice and cool on the patio. At Mon Chou, we love it for its simplicity, it takes few steps but rewards you if you let the bread soak up the flavors.

The ingredients

4 people

Bakery

  • Stale country bread 300 g

Fruits and vegetables

  • Ripe tomatoes 800 g
  • Cucumber 1
  • Red onion 1
  • Basil 10 sprigs

Dairy

  • Mozzarella 2

Pantry

  • Red wine vinegaroften in the pantry 3 tbsp
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the bread into large cubes and soak it in cold water for 5 minutes, then wring it out well. 5 min

    Press it between your hands, it should be moist but not soggy.

  2. Cut the tomatoes into chunks, salt them, and let them release their juice in a large bowl. 10 min

    That juice flavors the whole dish, don't throw it away.

  3. Add the diced cucumber, finely sliced red onion, and the crumbled bread. 3 min

    Rinse the onion under cold water if it tastes too strong.

  4. Season with the vinegar, oil, salt, and pepper, then toss with your hands. 2 min

    Let it rest 15 minutes so the bread soaks up the flavors.

  5. Tear the mozzarella and basil over the top right before serving. 1 min

    Take the salad out of the fridge 20 minutes ahead, it tastes better at room temperature.

Our tips to get it right

  • Pick tomatoes that are truly ripe and flavorful, they're the base of the juice that seasons the whole dish, bland tomatoes make a bland panzanella.
  • Don't season the final mix too early, the bread and onion already release water, adjust the seasoning right before serving.
  • Prep the bread and tomato base ahead of time, but add the mozzarella and basil only right before serving to keep them fresh.

The variations

  • Swap the cucumber for grilled and peeled bell peppers for a sweeter, more summery version.
  • For a richer version, add a few anchovy fillets or capers, which balance the sweetness of the tomatoes nicely.
  • For kids, cut the bread and tomato pieces smaller and skip the raw red onion, which can be too sharp for them.

What to serve it with

  • A glass of chilled lemon water
  • Breadsticks or crusty bread
  • Extra burrata on the side

Storage

Panzanella keeps for 1 day in the fridge in a closed container, the bread keeps soaking up moisture and gets softer. It doesn't freeze well, the bread and raw vegetables would lose their texture. Take it out of the fridge 20 minutes before serving so it regains its full flavor.

Questions about this dish

Can you use fresh bread instead of stale bread?

No, fresh bread soaks up the tomato juice too quickly and turns mushy. If you only have fresh bread, dry it out in a low oven for 10 minutes before using it.

Can you make panzanella ahead of time?

Yes, you can prepare the bread and tomato mix an hour ahead, resting actually improves the flavor. Just add the mozzarella and basil right before serving.

What bread works best for panzanella?

Stale country bread with a dense crumb works best because it absorbs the juice without falling apart. Avoid soft or industrial breads, which get soggy too fast.

Can you swap the mozzarella for another cheese?

Yes, burrata or feta both work well and each brings a different texture. Feta will give the salad a saltier, tangier flavor.

How long does it take to make a panzanella with mozzarella?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a panzanella with mozzarella?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a panzanella with mozzarella cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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