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Traditional Tomato Panzanella with Buffalo Mozzarella

Traditional Tomato Panzanella with Buffalo Mozzarella

A classic and simple salad, traditional Panzanella is all about the combination of fresh vibrant tomatoes and the mixture of fresh basil and parley. Dressed in a basic yet elegant vinaigrette the flavors of the vegetables and herbs are the stars of this dish. A hearty yet mild flavored buffalo mozzarella adds texture. Remember to add the toasted bread after dressing, right before serving.

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  • 2 cups cherry or grape tomatoes, halved or quartered depending on size, mixed colored or heirloom tomatoes make for lovely presentation
  • 1 small red onion, quartered and sliced
  • 5-6 fresh basil leaves cut in a chiffonade (roll washed and dried leaves into a tube and slice on the horizontal in thin strokes)
  • 1/4 cup fresh parsley coarsely chopped
  • 1/4 cup sliced buffalo mozzarella
  • 1/2 small loaf day old country bread cut into cubes
  • Extra virgin olive oil
  • Coarse salt
  • Freshly ground black pepper


  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar


1. Preheat oven to 375.

2. In a large mixing bowl add the bread cubes, drizzle with oil and toss to coat. Bake on a parchment lines cookie sheet till golden, 10 min approx. Set aside to cool.

3. In a mixing bowl add all the salad ingredients season with salt and pepper.

4. In a small bowl add the oil to the vinegar in a steady stream mixing continuously until the mixture is emulsified. Dress salad and mix well to coat. Before serving add in the bread cubes and toss gently.

Photos by: Photoli Photography by Andrea Brownstein -

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