Heirloom Tomato & Pumpernickel Panzanella with Fresh Mozzarella
Experience the perfect harmony of flavors with this Heirloom Tomato & Pumpernickel Panzanella. This vibrant salad showcases the rich, nutty taste of pumpernickel bread combined with the freshness of heirloom tomatoes and creamy mozzarella. Enhanced by the crunch of cucumber and roasted bell peppers, and brightened with a tangy balsamic vinaigrette, this dish is a feast for the senses. Ideal for summer picnics or as a light meal, it pays homage to traditional Italian cuisine while incorporating hearty grains for added texture. Bring it to your next gathering and watch it disappear in a hurry!
12
Servings
183
Calories
13
Ingredients
Ingredients
Pumpernickel Bread
6 cups (stale, cut into 1-inch cubes)
English Cucumber
1 cup (sliced in half & cut into 1/4 inch slices (half moon shaped))
Red Bell Pepper
1 (roasted, seeded, peeled, and chopped)
Red Onion
1/2 small (thinly sliced & cut in half)
Fresh Mozzarella Cheese
1 cup (cut into cubes)
Heirloom Tomatoes
1 cup (preferably a mixture of yellow pear and red grape, cut into bite-sized pieces)
Fresh Basil
1/2 cup (thinly sliced (chiffonade))
Garlic Clove
1 (finely minced)
Whole Grain Mustard
1/2 teaspoon (none)
Balsamic Vinegar
1/4 cup (a good quality variety)
Olive Oil
1/2 cup (none)
Kosher Salt
1 teaspoon (none)
Black Pepper
1/2 teaspoon (freshly ground, to taste)
Instructions
1
Begin by preparing the pumpernickel bread if it's not stale; cut fresh bread into 1-inch cubes and allow it to dry out for several hours or overnight.
2
In a large mixing bowl, combine the stale pumpernickel bread, sliced cucumber, roasted red bell pepper, thinly sliced red onion, fresh mozzarella cubes, heirloom tomatoes, and chiffonade basil.
3
In a separate small bowl, whisk together the minced garlic, whole grain mustard, balsamic vinegar, olive oil, kosher salt, and black pepper to create a well-blended vinaigrette.
4
Drizzle the vinaigrette over the bread and vegetable mixture. Using a gentle folding motion, toss the salad until all ingredients are evenly coated with the dressing.
5
Let the salad sit for at least 30 minutes before serving to allow the flavors to meld together. Serve at room temperature or slightly chilled. Enjoy!
Nutrition Information
12.5g
Fat
15g
Carbs
3.8g
Protein
2g
Fiber
0.8g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Heirloom Tomato & Pumpernickel Panzanella?
It is a vibrant salad that combines nutty pumpernickel bread with fresh heirloom tomatoes, mozzarella, and a tangy balsamic vinaigrette.
What kind of bread is best for this recipe?
Pumpernickel bread is used for its rich, nutty flavor and hearty texture.
How many servings does this recipe yield?
This recipe makes 12 servings.
Is this panzanella salad vegetarian?
Yes, this recipe is vegetarian as it contains only bread, vegetables, cheese, and vinaigrette ingredients.
How many calories are in a serving?
Each serving contains 183 calories.
Why should the bread be stale?
Stale bread absorbs the vinaigrette and tomato juices better without becoming overly soggy.
What should I do if my pumpernickel bread is fresh?
Cut it into 1-inch cubes and allow it to dry out for several hours or overnight.
What types of heirloom tomatoes are recommended?
A mixture of yellow pear and red grape tomatoes is preferred for visual appeal and flavor variety.
How do I prepare the red bell pepper?
The red bell pepper should be roasted, seeded, peeled, and chopped.
What type of cucumber is used?
The recipe calls for one cup of English cucumber, sliced into half-moons.
What ingredients make up the vinaigrette?
The dressing consists of minced garlic, whole grain mustard, balsamic vinegar, olive oil, kosher salt, and black pepper.
How long should the salad sit before serving?
It should sit for at least 30 minutes to allow the flavors to meld together.
What is the recommended serving temperature?
Serve the salad at room temperature or slightly chilled.
What is the fat content per serving?
There is 12.5g of fat per serving.
How much protein is in one serving?
Each serving contains 3.8g of protein.
How many carbohydrates are in a serving?
There are 15g of carbohydrates per serving.
What is the fiber content of this dish?
Each serving provides 2g of fiber.
How should the fresh basil be prepared?
The basil should be thinly sliced using the chiffonade technique.
What size should the mozzarella cubes be?
The fresh mozzarella should be cut into bite-sized cubes.
How should the red onion be sliced?
Thinly slice the red onion and then cut the slices in half.
What type of vinegar is used in the dressing?
A good quality balsamic vinegar is recommended.
How much sugar is in this recipe?
There is 0.8g of sugar per serving.
What is the preparation for the garlic?
The garlic clove should be finely minced before being added to the vinaigrette.
What size should the bread cubes be?
The pumpernickel bread should be cut into 1-inch cubes.
What type of mustard is required?
The recipe uses 1/2 teaspoon of whole grain mustard.
How should the salad be tossed?
Use a gentle folding motion to ensure all ingredients are evenly coated without crushing them.
Is this recipe suitable for summer picnics?
Yes, its fresh ingredients and stability at room temperature make it ideal for picnics.
What is the origin style of this dish?
It is a variation of traditional Italian panzanella cuisine.
How many total ingredients are in this recipe?
There are 13 ingredients in total.
Can I use regular table salt instead of kosher salt?
You can, but kosher salt is recommended for its cleaner flavor and texture.