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YIELD

10 servings

TYPE

TIME

1 hour

LEVEL

Beginner

Here's What You'll Need

1

olive oil, red wine vinegar, garlic, dijon mustard, oregano, salt, lemon, ciabatta, heirloom tomatoes, genoa salami, red onion, basil, mozzarella

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Make the Salad Dressing

2

Place olive oil, red wine vinegar, garlic, oregano, Dijon, salt, lemon zested, and fresh lemon juice in a bowl. Whisk to combine, then set aside.

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Toast the Croutons

3

Preheat oven to 375F. Place bread cubes on a rimmed baking sheet, then drizzle with olive oil and salt. Bake until crispy, about 5-7 minutes. Set aside.

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Salt the Tomatoes

4

Place chopped tomatoes in a large bowl, then season with remaining salt. Let sit for 10 minutes (or while you prepare the rest of the salad).

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Cook The Salami

5

Heat oil in a medium skillet over medium heat. When hot, add diced salami. Cook until crisp all over, about 3-4 minutes, stirring often. Drain on a paper towel lined plate or bowl.

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Toss the Salad

6

Combine croutons, tomatoes, crispy salami, sliced red onion, ripped basil, and fresh mozzarella in a large bowl. Drizzle dressing on top, then toss to evenly coat.

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Rest 30 Minutes

7

Allow the panzanella salad to rest for at least 30 minutes or up to 1-2 hours max. Sprinkle with flaky sea salt, then serve!

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