Panzanella Salad with Roasted Tomatoes
Serves 6
15 mins prep
15 mins cook
30 mins total
My panzanella salad combines bite-size chunks of olive-oil-and-herb toasted bread, juicy roasted tomatoes, and crisp vegetables with soft mozzarella and feta cheeses. The zippy Italian-style red wine vinaigrette saturates every bite with flavor.
Panzanella Salad Dressing
Panzanella
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Mix the salad dressing
Combine all the ingredients for the vinaigrette dressing in a lidded glass jar. Shake it until the dressing is smooth and emulsified. Alternatively, you can whisk everything together in a bowl. The dressing can be made up to 3 days ahead (store in the refrigerator).
Panzanella salad
Preheat the oven to 400F (205C).
Slice the bread into 1-inch cubes (they don't have to be perfect). If you're feeling rustic, tear the bread into irregular bite-size pieces instead of slicing it. You should have about 5 heaping cups.
Put the bread pieces on a rimmed sheet pan. Drizzle about 3 tablespoons of olive oil over the bread and sprinkle with the oregano and ¼ teaspoon of salt. Toss together until the bread is evenly coated with the seasonings, then spread it out in an even layer. Bake 15 minutes, stirring the pieces around once about halfway through. The bread should be crisp on the edges and lightly toasted.
Put the sliced peppers and tomatoes on a second rimmed sheet pan. Drizzle on 1-2 tablespoons of the olive oil and sprinkle with a large pinch of salt, then gently shake the pan to coat. Bake alongside the bread for 15 minutes.
Transfer the toasted bread to an oversized bowl. Scrape in the roasted tomatoes and peppers, along with all the tomato juices that collected in the pan. Add the red onion and cucumbers and toss a few times to incorporate. Pour the dressing over the salad and toss everything together until evenly coated.
Tear the mozzarella into pieces. Scatter the cheese over the salad along with the herbs. Serve and enjoy!
