Balsamic Panzanella Salad

  • Author: Dan
  • Prep Time: 10
  • Cook Time: 8
  • Total Time: 18 minutes
  • Yield: 8 1x

Balsamic Panzanella Salad is so light and refreshing, the perfect summer side dish recipe to a grilled steak or chicken – or add it on top for a complete meal!



  • 1 large baguette
  • salt, pepper, olive oil (for seasoning the bread)
  • 1 1/2 lbs. cherry tomatoes, halved
  • 3 bell peppers (any color) chopped
  • 1 small red onion, sliced thin
  • 2 cucumbers, sliced into rounds
  • 1 lb. small mozzarella balls
  • 1/4 cup fresh basil, chopped

For the dressing

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon dijon mustard


  1. Preheat the oven to 400 degrees.
  2. Cut the baguette into cubes and season with salt, pepper and olive oil. Toss and place on a baking sheet.
  3. Place in the oven for about 8 minutes, tossing once until the bread is slightly toasted. Remove from the oven and set aside.
  4. Add the ingredients for the dressing to a container or dressing shaker and shake well to combine the ingredients.
  5. In a large bowl, add the chopped vegetables, the mozzarella balls, the fresh basil and the toasted bread cubes. Pour the dressing over and toss to coat.
  6. You can serve immediately or let sit at room temperature for about 20 minutes, then toss once more before serving.
  • Category: side
  • Method: Oven
  • Cuisine: Italian

Keywords: panzanella salad recipe, side dish recipe, tomato salad, cucumber tomato salad, mozzarella tomato salad, cucumber salad, summer recipe