Layered Panzanella Recipe

September 16, 2019


Homemade croutons:

4 ounces ciabatta or crusty sourdough bread, preferably stale (¼th of a standard 1-pound loaf or 3 cups cubed)

2 tablespoons extra-virgin olive oil

¼ teaspoon fine sea salt


2 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

½ teaspoon dried oregano, plus extra for garnish

1 large clove garlic

½ teaspoon fine sea salt

Freshly ground black pepper, to taste

½ small red onion, thinly sliced


1 pound cherry or grape tomatoes, halved or quartered if large

1 pound additional tomatoes (smaller tomatoes are better), cut into bite-sized pieces

2 mini cucumbers or 1 small cucumber, thinly sliced into rounds

8 ounces fresh mozzarella, optional (buy small mozzarella balls or tear a larger ball into bite-sized pieces)

⅓ cup roughly chopped fresh basil (about ½ ounce)

2 tablespoons (total) thinly sliced Kalamata olives and/or capers


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