Tomato-Mozzarella Bread Salad

By Marian Burros

Published August 17, 1993

Total Time
25 minutes
Rating
4(23)
Comments
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Featured in: PLAIN AND SIMPLE; A Panzanella for Nontraditionalists

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Ingredients

Yield:2 servings

  • 6 ounces day-old Tuscan bread (or equivalent)

  • 1 pound ripe field tomatoes

  • 3 ounces red onion (about ½ cup)

  • 5 ounces unsalted, fresh mozzarella

  • 16 oil-cured olives

  • 15 large basil leaves

  • 2 tablespoons olive oil

  • 3 tablespoons white-wine vinegar

  • ⅛ teaspoon salt

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

57 grams carbs; 56 milligrams cholesterol; 660 calories; 17 grams monosaturated fat; 4 grams polyunsaturated fat; 13 grams saturated fat; 36 grams fat; 8 grams fiber; 1095 milligrams sodium; 28 grams protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Soak the bread quickly in a bowl of cold water, just enough to moisten it. Squeeze it to remove excess moisture.

  2. Step 2

    Wash, trim and chop tomatoes into chunks. Place in a large serving bowl.

  3. Step 3

    Cut the red onion into matchstick lengths; add to bowl.

  4. Step 4

    Cut mozzarella into small cubes and add to bowl.

  5. Step 5

    Pit olives and add to bowl.

  6. Step 6

    Wash, dry and cut basil into strips and add to bowl.

  7. Step 7

    Break bread into bite-size pieces and add to bowl.

  8. Step 8

    Sprinkle with oil and vinegar; season with salt and pepper, and mix thoroughly.

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Ratings

4 out of 5
23 user ratings
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Comments

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Judy

I made this with freshly made croutons and added pickled red onions. Made with summer fresh tomatoes it was very good!

Lynda-Lee

Can this be made in advance or is it best assembled just before serving?

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