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Bruschetta Panzanella Salad featuring rustic bread cubes and fresh mozzarella in a wooden bowl

Bruschetta Panzanella Salad

Libby with Lemony Thyme
Day old bread, fresh tomatoes & bruschetta salad, fresh mozzarella and basil, red onion & grapes. Layers of flavor that really come together in this Bruschetta Panzanella Salad.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Salad

Ingredients
  

For the Balsamic Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1 Tablespoon balsamic vinegar
  • 1 clove garlic minced
  • salt & pepper to taste

For the Salad

  • 3 cups large cubed day old crusty bread
  • 1 cup bruschetta tomato sald (or sliced cherry tomatoes)
  • 1/2 cup fresh mozzarella cut or torn into pieces
  • 1/4 cup red onion thinly sliced
  • 1/4 cup red seedless grapes halved
  • 1/4 cup fresh basil leaves

Instructions
 

For the Balsamic Vinaigrette

  • Combine vinaigrette ingredients in a jar with a lid and shake until well combined.

For the Salad

  • Preheat oven to 350° F. Place cubed bread on baking sheet and toast for 10 minutes until crunchy.
  • Add toasted bread cubes and remaining salad ingredients into a large bowl. Toss with 2 Tablespoons Balsamic Vinaigrette to begin. Add more to taste, tossing well between additions. Allow salad to sit for 15 minutes before serving.