For the best flavor, use high-quality, ripe tomatoes. If you don't have focaccia, ciabatta or other crusty bread can be substituted. Feel free to add other vegetables, such as cucumbers or bell peppers. This salad is best enjoyed fresh, but it can be made ahead of time. If making ahead, add the bread just before serving to prevent it from becoming soggy.
Focaccia Panzanella
-
PREP TIME20 mins
-
COOK TIME20 mins
-
TOTAL TIME50 mins
-
SERVING4 People
-
VIEWS10
A vibrant celebration of summer's bounty! This Tuscan-inspired salad elevates day-old focaccia with juicy tomatoes, creamy mozzarella, and a zesty vinaigrette, creating a symphony of flavors and textures that will transport your taste buds to the Mediterranean.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate29 g
-
Fiber3 g
-
Protein5 g
-
Saturated Fat3 g
-
Sodium231 mg
-
Fat20 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. (5 minutes)
02
StepSpread the cubed focaccia bread evenly on the prepared baking sheet. (2 minutes)
03
StepToast the bread in the preheated oven until golden brown and crisp, about 20 minutes. Remove from the oven and let cool completely. (30 minutes)
04
StepIn a small bowl, mash the crushed garlic, sugar, and anchovy fillet into a paste using the back of a fork. Whisk in the red wine vinegar and extra-virgin olive oil until well combined. (5 minutes)
05
StepIn a large bowl, gently toss the vine-ripened tomatoes, cherry tomatoes, salt, and pepper with the vinaigrette. Allow the mixture to sit for 10 minutes, allowing the tomatoes to release their juices. (12 minutes)
06
StepAdd the sliced fresh mozzarella cheese and thinly sliced red onion to the tomato mixture. Toss gently to combine. Add the toasted focaccia bread cubes and mix until the bread is saturated to your liking. Stir in the torn fresh basil leaves. (5 minutes)
07
StepTaste the salad and adjust seasoning as needed. Serve immediately and enjoy the explosion of flavors! (3 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Cara Batz
Jul 1, 2025Great way to use up leftover focaccia!
Heath Grady
Jun 30, 2025I found that the bread got soggy pretty quickly, so I recommend serving it immediately after mixing.
Alan Beier
Jun 29, 2025I didn't have red wine vinegar, so I used balsamic, and it was still amazing!
Kyra Howe
Jun 28, 2025The anchovy is a game-changer! Don't skip it!
Raymundo Franey
Jun 27, 2025This was so easy to make and absolutely delicious! The focaccia adds a wonderful texture.
Vena Rath
Jun 27, 2025I made this for a potluck, and it was a huge hit. Everyone loved it!
Alisa Schmidt
Jun 26, 2025Next time, I'm going to add some Kalamata olives for a salty bite.