Panzanella salad with sweet cherry tomatoes, crunchy sourdough cubes, juicy mango, crisp cucumber and a delicious dressing is the perfect salad to enjoy today.
Panzanella salad originated from Italy and is traditionally made up of bread, tomatoes, basil and mozzarella cheese. To add a summer twist to it, I’ve added juicy mango. If you don’t like mango, try peaches, nectarines, blueberries, cherries, or watermelon. This recipe has all the traditional ingredients as well as mango, giving it a tropical summer taste to it and crunchy cucumber adding to the freshness.
5 cups sourdough bread, stale, and cut into 1 inch cubes
2 Tbsp extra virgin olive oil
1/2 cup red onion, finely chopped
3 cups halved cherry tomatoes or 2-3 larger tomatoes chopped
1 cup chopped mango
3 cups chopped cucumber
6 ounces mozzarella cheese, cubed or torn
1/4 cup basil
1/4 cup parsley
1/2 cup olive oil
4 Tbsp red wine vinegar
2 tsp Dijon mustard
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp black pepper
Preheat oven to 400 degrees Fahrenheit. Drizzle 2 Tbsp olive oil over cubed bread in a bowl and toss to coat. Spread bread cubes on a baking sheet and bake for 9-10 minutes or until toasted and edges are golden brown. Cool.
In the meantime, chop the tomatoes, cucumber, onion, mango, garlic, basil, parsley and cheese. Add the bread cubes.
Mix the dressing ingredients together and whisk well. Pour the dressing over the salad ingredients and toss well. Let the flavours marinate together for 30 minutes and then serve.
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