Panzanella is a classic Italian bread salad that celebrates the freshness of tomatoes, the creaminess of mozzarella, and the crunch of cucumbers, all tossed with crispy, toasted bread cubes soaked in a tangy vinaigrette.

This version takes the traditional recipe up a notch by adding mini bocconcini (small mozzarella balls) for an extra creamy bite, along with crunchy cucumbers and sharp red onions for that perfect balance of flavours. Every bite of this salad is like a burst of sunshine in your mouth!

Perfect for summer picnics, barbecues, or as a refreshing side to any meal, this Panzanella is as easy to make as it is delicious. Let’s dive in!

Ingredients:

For the Salad:

4 cups day-old bread (preferably Italian or French), cut into cubes (about 1-inch)
1 pint mini bocconcini (or regular bocconcini, cut into smaller pieces)
2 cups cherry or grape tomatoes, halved
1 cucumber, peeled, seeded, and chopped into half-moons
1/2 red onion, thinly sliced
1/4 cup fresh basil, torn or chopped
1 tablespoon extra virgin olive oil (for toasting the bread)
Salt and freshly ground black pepper, to taste

For the Dressing:

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar (or white wine vinegar)
1 tablespoon lemon juice (optional, for extra brightness)
1 teaspoon Dijon mustard (optional, for creaminess)
1 small garlic clove, minced
Salt and freshly ground black pepper, to taste
1 teaspoon dried oregano or fresh Italian seasoning (optional)

Instructions:

1. Toast the Bread:

Start by preheating your oven to 375°F (190°C). Spread the bread cubes in a single layer on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss the cubes to coat them evenly in the oil.

Pop them in the oven for 8-10 minutes, or until they’re golden and lightly crispy. Keep an eye on them and toss halfway through to ensure they toast evenly. Once they’re done, remove them from the oven and let them cool slightly.

2. Prepare the Vegetables:

While the bread is toasting, slice the cherry tomatoes in half, thinly slice the red onion, and chop the cucumber into half-moons. If you’re using larger bocconcini, cut them into bite-sized pieces. If you’re using mini bocconcini, just drain and set them aside.

3. Make the Dressing:

In a small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice (if using), Dijon mustard, and minced garlic. Season with salt, pepper, and oregano (or Italian seasoning). Taste and adjust the seasoning as needed. If you like a little extra zing, you can add more lemon juice or vinegar.

4. Assemble the Salad:

In a large mixing bowl, combine the toasted bread cubes, tomatoes, cucumber, red onion, mini bocconcini, and fresh basil. Drizzle the dressing over the top and toss everything gently to combine. Make sure the bread cubes are well-coated with the dressing and the veggies are evenly distributed.

5. Let it Rest:

This step is key! Let the salad sit for about 10-15 minutes before serving. This resting time allows the bread cubes to soak up all the flavours of the vinaigrette and the juicy tomato juices. It’s worth the wait, trust me.

6. Serve:

Taste the salad one last time and adjust the seasoning with more salt or pepper if necessary. Serve it immediately as a refreshing side dish or even a light main course. The best part? It’s so versatile and can easily be served at picnics, barbecues, or even as a simple lunch with a glass of crisp white wine.

Tips for a Perfect Panzanella Salad:

Bread: The key to a great Panzanella is day-old bread. Stale or slightly dried-out bread holds up well when soaked in the dressing without turning mushy. If you don’t have day-old bread, you can lightly toast fresh bread cubes to mimic that texture.
Veggies: You can definitely make this salad your own! Feel free to add bell peppers, roasted red peppers, olives, or even avocado for a creamier texture. The beauty of Panzanella is in its flexibility.
Bocconcini Alternatives: If you can’t find mini bocconcini, fresh mozzarella works just as well. You could also try feta cheese for a slightly tangy twist.
Make-Ahead: This salad is actually perfect for making ahead of time. In fact, the bread soaks up the dressing and vegetable juices even better after sitting for an hour or so. Just cover and refrigerate, and add the basil right before serving to keep it fresh.

Why You’ll Love This Panzanella Salad:

This Panzanella Salad is the perfect balance of textures—crunchy, creamy, tangy, and juicy all in one bite. The toasted bread cubes soak up the zesty vinaigrette and tomato juices, while the mini bocconcini adds a delightful creaminess. The combination of fresh cucumber, red onion, and basil adds freshness and colour, making this a true celebration of summer flavours.

Not only is it a treat for your taste buds, but it’s also a wonderfully simple and quick dish to prepare. With just a few ingredients and minimal effort, you can have a show-stopping salad that’s perfect for any occasion, from a casual weekday dinner to a summer picnic with friends.

So, next time you’re craving something fresh, flavorful, and packed with the best that summer has to offer, give this Panzanella Salad with Mini Bocconcini a try—you won’t be disappointed!

Enjoy!

Panzanella Salad with Mini Bocconcini: A Fresh, Flavourful Taste of Italy

Panzanella is a classic Italian bread salad that celebrates the freshness of tomatoes, the creaminess of mozzarella, and the crunch of cucumbers, all tossed with crispy, toasted bread cubes soaked in a tangy vinaigrette.