Panzanella Salad: The Best Cheeses To Use

Panzanella is a classic Italian salad that originated in Tuscany. It is made with stale bread, tomatoes, and vegetables, and is known for its refreshing and satisfying taste. While the traditional recipe does not include cheese, some variations include mozzarella, burrata, or feta.

Mozzarella

When choosing mozzarella for a panzanella salad, it is best to use fresh mozzarella pearls or balls. These can be sliced into thin pieces or torn into bite-sized pieces. Using fresh mozzarella will result in a softer and creamier texture compared to pre-shredded or low-moisture mozzarella. However, if fresh mozzarella is not available, regular shredded mozzarella can also work.

To assemble the salad, start by drying and toasting the bread cubes in the oven with a drizzle of olive oil. This helps to improve their texture and prevent them from becoming too soggy when mixed with the other ingredients. While the bread is toasting, prepare the tomatoes by slicing or cutting them into bite-sized pieces and sprinkling them with salt. Let the tomatoes sit for about 10 to 15 minutes to release their juices, which can be used in the dressing.

Whisk together the vinaigrette by combining olive oil, vinegar, Dijon mustard, minced garlic, salt, and pepper. You can also add the tomato juice from the salted tomatoes to give the dressing extra flavour.

In a large bowl, combine the toasted bread cubes, tomatoes, sliced mozzarella, onions, and basil. Drizzle the vinaigrette over the salad and toss gently to combine. Let the salad sit for about 20 to 30 minutes before serving to allow the flavours to meld and the bread to absorb some of the dressing.

The beauty of a panzanella salad is that it can be easily customised to your taste. In addition to mozzarella, you can also add other ingredients like cucumbers, bell peppers, or any other fresh vegetables you enjoy. You can also experiment with different types of bread, such as sourdough, French bread, or ciabatta, to find your preferred texture and flavour.

Anchovy dressing

Anchovies are a key ingredient in a Panzanella salad dressing. They add a savoury, umami flavour to the dish and are often combined with garlic and olive oil.

To make an anchovy dressing, you can start by pounding the anchovies with garlic and a pinch of salt in a mortar and pestle to make a paste. You can also add herbs like basil or mint to this paste. Then, add olive oil and vinegar to the mixture, along with some tomato juice or a splash of red wine vinegar. Whisk or shake the mixture until it is emulsified. Taste the dressing and adjust the seasoning as needed.

The anchovy dressing is then poured over the salad, which typically includes tomatoes, bread, and other vegetables like cucumber, red onion, and peppers. The salad is gently tossed to coat all the ingredients, and then allowed to rest for at least 20 minutes so that the bread can absorb the dressing.

Some recipes suggest using white anchovies, which are marinated in olive oil and can be purchased from Mediterranean or Italian delis. You can also use regular anchovies, but be mindful that their flavour may be stronger. Ultimately, the number of anchovies you add to the dressing can be adjusted to your taste.

Croutons

The best bread for panzanella croutons is a crusty loaf with a dense, chewy centre and a crunchy crust. This could include Italian country bread, ciabatta, sourdough, or even a baguette. The key is to avoid soft, crustless breads like brioche or challah, as they will become too soggy in the salad.

To prepare the croutons, tear the bread into bite-sized pieces rather than cutting it with a knife. This step is important for creating crispy, well-seasoned croutons. Before adding them to the salad, dry out the bread by letting it sit uncovered for a few hours or overnight. Then, toss the bread pieces with olive oil and toast them in the oven until they are golden and crispy.

Once the croutons are ready, they can be combined with the other ingredients in a panzanella salad. This typically includes ripe tomatoes, cucumbers, red onion, and a vinaigrette dressing. As for cheese, mozzarella is a popular choice, but other options include burrata, feta, or no cheese at all.

By drying and toasting the bread first, the croutons will absorb the dressing without becoming too soggy, resulting in a delicious and texturally pleasing panzanella salad.

Vinaigrette

To make a vinaigrette for a panzanella salad, you can simply whisk together extra virgin olive oil and red wine vinegar. You can also add other ingredients to enhance the flavour, such as garlic, thyme, Dijon mustard, salt, and pepper. For a more complex vinaigrette, you can include anchovies, capers, and shallots or red onions.

The key to a good vinaigrette is getting the ratio of oil to vinegar right. Too much vinegar can make the dressing too sharp and acidic, while too much oil can make it greasy. A good rule of thumb is to use three parts oil to one part vinegar.

When making a panzanella salad, it is also important to let the salad sit for at least 20-30 minutes after adding the vinaigrette. This allows the bread to absorb the dressing and soften without becoming too soggy, and it gives the flavours time to meld together.

Bread type

The best bread for a panzanella salad is a crusty loaf with a dense, chewy centre and a crunchy crust. The bread should be dried out and crunchy, but not browned, to ensure it doesn't become soggy when mixed with the other ingredients.

Tear the bread into bite-sized chunks, rather than cutting it with a knife, to ensure the pieces are well-seasoned and crispy. Breads such as Italian country bread, ciabatta, Italian loaf, or baguette are all good options.

If you have fresh bread, you can dry it out by tearing it up and leaving it uncovered for a few hours or overnight. You can then toss the bread with olive oil and toast it in the oven for a few minutes until crisp but still slightly chewy.

If you are short on time, you can lightly toast fresh bread in the oven for around 15 minutes at 300°F (150°C) to achieve the desired texture.

Frequently asked questions