This panzanella salad recipe is the best! It features loads of ripe tomatoes and fresh summertime produce, homemade croutons, and a light vinaigrette. Layering the ingredients on a large platter is key. Recipe yields 1 large salad, enough for 8 side servings.
*Stale bread note: If your bread is super soft inside and challenging to cut, bake it on the baking sheet dry for 3 to 5 minutes. Then, cube it, toss it in olive oil and bake as instructed.
Make it dairy free/vegan: Simply omit the mozzarella or replace it with cooked chickpeas (as much as one 15-ounce can, rinsed and drained, or 1 1/2 cups cooked).
Change it up: If you hate olives and capers, leave them out. Add a diced bell pepper to the mix if you’d like some additional crispness. See above for how to use chickpeas instead of mozzarella.
Storage suggestions: This salad does not keep particularly well for later because the croutons will continue to absorb dressing over time and turn to mush. If you plan on having leftovers, reserve the croutons for later.