Here's What You'll Need
olive oil, red wine vinegar, garlic, dijon mustard, oregano, salt, lemon, ciabatta, heirloom tomatoes, genoa salami, red onion, basil, mozzarella
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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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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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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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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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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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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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