Panzanella with a kalamata vinaigrette

If this isn’t summer in a bowl: panzanella with a kalamata vinaigrette, crispy sourdough, heirloom tomatoes, artichokes, and buffalo mozzarella.

Last weekend I went home to visit my parents and was inspired by the panzanella at @mediterrarestaurantprinceton …their version had halloumi which was also bomb, but I’ve been on a real buffalo mozzarella kick recently so went with that instead. Truly so summery and delicious.


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  • 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


  • 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!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.