Panzanella
About
Prep Time:
25 minutes
cook time:
10 minutes
serves:
6 - 8
This recipe sits within the Mediterranean Gathering menu from The Dinner Party Guide — designed so every dish works together.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
Explore the full guide here.
ingredients:
½ loaf of stale ciabatta (or similar) ripped into 1-inch cubes
Extra virgin olive oil
Flakey sea salt & cracked pepper
800g mixed ripe tomatoes, chopped or halved
1 spring onion finely sliced
½ cup fresh basil, torn
2 balls mozzarella
Dressing:
¼ cup red wine vinegar
2 garlic cloves, minced
½ tsp Dijon mustard
1 tsp fresh thyme
Preparation:
Preheat oven to 200°C. Toss bread cubes with olive oil and salt. Bake on a tray for 10 minutes until golden and slightly chewy
In a colander set over a bowl, place the chopped tomatoes, sprinkle with salt, toss, and let sit for 10–15 minutes to release juices
In a large bowl make the dressing; add the tomato juice with red wine vinegar, olive oil, garlic, Dijon mustard, thyme, and black pepper. Whisk until combined
Add the tomatoes to the dressing bowl, as well as the toasted bread, spring onion, basil, and ripped up mozzarella. Toss gently and let sit 20–30 minutes for flavours to meld
Give one final toss and transfer to a serving bowl. Garnish with extra basil. Serve at room temperature
