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–+ servings
an oval casserole on a table, filled with tomato salad

Easy Tomato Panzanella Salad Recipe

15 minutes prep + 10 minutes cook
9 cups
Easy and delicious tomato panzanella salad recipe with focaccia croutons, cucumbers, basil, and mozzarella cheese!

Ingredients 
US Customary - Metric

For Focaccia Croutons:

  • 3 cups cubed focaccia bread , about 3 thick slices
  • 2 tbsp olive oil
  • 2 tsp dried Italian herb blend, or dried parsley

For Salad:

  • 2 lbs heirloom tomatoes, about 4 large tomatoes
  • 6 small cocktail cucumbers, sliced
  • 1 small red onion, sliced
  • 2 tbsp capers
  • 4 to 5 large basil leaves
  • 2 tbsp fresh oregano
  • 1 cup mozzarella cheese, mini balls, sliced, or burrata cheese
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • sea salt and black pepper, to taste

Instructions

Making the Croutons:

  • Cut a few thick slices of bread from your focaccia loaf, then cube the bread into 1-inch pieces or smaller. You’ll need about 3 cups of croutons.
  • Spread the cubed bread onto a baking sheet, then drizzle with olive oil and dried Italian herbs. Toss the bread to get it well coated.
  • Using your oven broiler on the ‘high’ setting, toast the bread pieces until they’re golden brown all over. Toss the bread every couple of minutes. Broil for 5 to 10 minutes, depending on your oven.
  • Let the croutons cool on the side while you’re making the salad.

Preparing the Salad:

  • Chop the tomatoes into bite-sized pieces and place them into a large mixing bowl. Slice the cucumber and red onion and add to the bowl next.
  • If using mini mozzarella balls, cut them in half. If using sliced mozzarella, tear it into smaller pieces. If using burrata cheese, squeeze out the creamy cheese from inside and tear it apart.
  • Add the cheese, then add the fresh oregano and capers. Gently roll the basil leaves into a log, chop, and add to the salad.
  • Dress the salad with olive oil, red wine vinegar, and season to taste with salt and pepper.
  • Add the focaccia croutons on top and toss everything together.

Serving Suggestions:

  • I recommend enjoying this tomato panzanella salad right away once it’s been dressed and tossed.
  • If you need to serve it later, simply leave everything layered in the mixing bowl and dress with oil and vinegar right before serving.

Nutrition

Serving: 1cup salad | Calories: 226kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 287mg | Potassium: 341mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1002IU | Vitamin C: 16mg | Calcium: 105mg | Iron: 1mg