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Victoria's Panzanella

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 30 min
  • 45 min
  • $$$
Gatheredtable
from Victoria Greenstreet

Ingredients

  • 5 garlic cloves, minced
  • 6 tablespoons fresh italian parsley, minced
  • 8 tablespoons, parmesan cheese
  • 1 loaf artisan bread
  • 1 1/2 pounds tomatoes, coarsely chopped
  • 1 pound cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • 3/4 cup extra virgin olive oil
  • salt and black pepper, to taste
  • 1/4 cup balsamic vinegar
  • 16 ounces fresh mozzarella
  • 1 cup fresh basil leaves, torn (about 1 bunch)
  • 4 cups arugula

Directions

Prep: 1. Mince and smash garlic to paste. 2. Mince parsley. 3. Grate parmesan. Tear or slice mozzarella. 4. Cube bread. 5. Chop tomatoes. 6. Halve cherry tomatoes. 7. Slice red onion. Make: 1. Preheat oven to 375. 2. On a rimmed baking sheet, toss together 1/4 cup olive oil, half of minced garlic, parsley, and parmesan for croutons until bread is coated and season with salt and pepper to taste. 3. Bake cubed bread in the preheated oven, for about 12 minutes or until lightly golden brown. Let cool to room temperature. 4. Meanwhile, in a large bowl whisk together olive oil, balsamic vinegar and rest of minced garlic. 5. Toss cooled croutons, onions, tomatoes, mozzarella balls and basil leaves together with oil mixture, season with salt and pepper to taste. 6. Serve over arugula or your favorite mixed greens.

Notes

This salad was born out of our team's love of the classic panzanella and caprese, a summer favorite! We hope that you love it as much as we do, buon appetito!

Goes great with these recipes

Simple Italian Veggies
Simple Green Salad

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