This is a classic Panzanella salad loaded with crispy sourdough croutons.
The Deets
If this isn’t the definition of summer in a bowl, I don’t know what is: a vibrant panzanella tossed with a tangy kalamata vinaigrette, crispy golden sourdough, juicy heirloom tomatoes, tender artichokes, and creamy buffalo mozzarella. This salad is an absolute celebration of summer’s finest ingredients, and it’s perfect for those days when you crave something fresh, colorful, and full of flavor.
Last weekend, I took a trip back home to visit my parents and found inspiration for this dish at the incredible Mediterra Restaurant Princeton. Their version of Panzanella featured halloumi, which was absolutely amazing, adding a unique salty, grilled element to the salad. However, lately, I’ve been on a serious buffalo mozzarella kick, and I just had to swap the halloumi for this rich, creamy cheese. It’s one of those ingredients that instantly elevates any dish with its silky texture and delicate flavor, perfectly complementing the acidity of the tomatoes and the briny vinaigrette.
The combination of crispy sourdough croutons, bursting-with-flavor heirloom tomatoes, and tender artichokes brings this panzanella to life. Each bite is layered with the crunch of the bread, the sweetness of the tomatoes, and the creaminess of the mozzarella. The kalamata vinaigrette adds a tangy, olive-forward punch that ties everything together beautifully, making this salad not just a side but a star on the table.
It’s truly the perfect dish to savor on a warm day, whether you’re serving it for lunch, bringing it to a summer gathering, or enjoying it al fresco with a glass of chilled white wine. The best part? It’s incredibly easy to make and comes together with ingredients that really shine during the summer months. It’s fresh, it’s satisfying, and it’s guaranteed to become a favorite.
Ingredients
- 2 heirloom tomatoes
- 1/2 cup cooked artichokes
- 1/2 small red onion
- 1 cup arugula
- 2 tbsp basil for topping
- 1 medium ball of buffalo mozzarella
The bread
- A couple slices stale bread
- olive oil
- red pepper flakes
- sea salt and pepper
- oregano
The vinaigrette
- 1/4 cup kalamata olives
- 1/2 lemon, juiced
- 1/2 cup olive oil
- 1 small garlic clove
Instructions
- Preheat oven to 400. Cut bread into cubes and drizzle with enough olive oil to be coated. Season with red pepper flakes, salt and pepper. Bake for about 7-10 min or until golden brown. Remove and let cool
- Slice red onions and add to a bowl with water to remove some of their sharpness.
- Make your vinaigrette by mashing olives and garlic into a paste and combining. Add lemon juice and olive oil and mix. Taste test and add more olive oil if needed.
- Slice tomatoes and artichokes. Break up mozzarella into pieces and add to a bowl. Then add arugula, tomatoes, onions, artichokes and bread. Top with vinaigrette and less sit for about 30 min. This lets the bread soak up the vinaigrette and become soft and flavorful. Top with fresh basil and enjoy!
