This is one of those recipes with a lot of popular variations, but the key is to improvise, adding more of what you like and less of what you don’t. Combined with the dressing and fresh vegetables, the bread is chewy and satisfying.
For the Salad:
- 2 cups grape tomatoes, halved
- 1 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly cracked black pepper
- 2 big slices crusty sourdough bread
- 4 cups roughly chopped romaine lettuce
- 8 oz shredded or cubed mozzarella cheese
- 1 Tbsp finely chopped fresh basil
For the Dressing:
- 1/3 cup olive oil
- 2 Tbsp balsamic vinegar
- 1 tsp freshly cracked black pepper
- Preheat oven to 350°F.
- Place tomatoes cut-side up on a rimmed baking sheet, lined with parchment paper or a nonstick silicone baking mat if you wish. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 50 minutes to 1 hour, until roasted and wrinkled.
- In the last 10 to 20 minutes of roasting the tomatoes, add both slices of bread to the oven on a small baking sheet. Bake until golden and toasted. Chop bread into cubes and set aside.
- In a large bowl, combine the romaine, mozzarella, roasted tomatoes, bread cubes, and basil.
- In a small bowl, whisk together ingredients for the dressing. Drizzle dressing over the salad and toss to combine. Let sit for 10 minutes or so, allowing the dressing to soak into the bread.
- Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Salads
- Method: Roast
- Cuisine: Italian
Keywords: panzanella, tomato, salad, summer