Panzanella with mozzarella and pine nuts

Name: Panzanella with mozzarella and pine nuts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 150 g White wheat bread; 420 g Tomato; 160 g Cucumber; 65 g Onion; 15 g Fresh basil; 100 g Mozzarella, drained; 15 g Pine nuts; 25 g Olive oil; 25 g Wine vinegar; 5 g Garlic; 3 g Salt; 1 g Black pepper

Tuscan-style bread and tomato salad with cucumber, mozzarella, basil and toasted pine nuts.

Estimated total time: 30 minutes2 portionsAbout 560 kcal per portion

Panzanella with mozzarella and pine nuts — representative dish photograph — Photo: Heather Katsoulis · CC BY-SA 2.0 · Photo source. Wikimedia photograph; responsive display cropping. The photo has different proportions of bread, vegetables, cheese and nuts.

Ingredients for 2 portions

150 g White wheat bread
420 g Tomato
160 g Cucumber
65 g Onion
15 g Fresh basil
100 g Mozzarella, drained
15 g Pine nuts
25 g Olive oil
25 g Wine vinegar
5 g Garlic
3 g Salt
1 g Black pepper

Method

Cut 150 g day-old white wheat bread into bite-sized pieces. Toast it in a dry skillet for 4–5 minutes until the edges firm up; keep the centre slightly chewy. Toast 15 g pine nuts separately for 1–2 minutes, watching closely.
Chop 420 g ripe tomatoes and set them over a bowl for 5 minutes with 1 g of the measured salt; keep the released juice. Slice 160 g cucumber and 65 g onion, tear 15 g basil, and drain and tear 100 g mozzarella.
Whisk 25 g olive oil, 25 g wine vinegar, 5 g finely grated garlic, the tomato juice, the remaining 2 g salt and 1 g black pepper.
Toss the bread, tomato, cucumber, onion, basil and mozzarella with the dressing. Leave 8–10 minutes for the bread to absorb the tomato juices while retaining some texture.
Scatter the toasted pine nuts on top and divide the complete salad between two plates. Serve at room temperature.

A filling lunch or dinner adaptation of the linked Tuscan bread-salad recipe. It includes cucumber and pine nuts to match the representative Commons photograph; quantities are Schmackig estimates. Use bread labelled suitable for a vegetarian diet and mozzarella explicitly made with vegetarian or microbial rennet. Wine vinegar is conservatively flagged for sulphites; check the actual bottle and all packaged-food labels. The photo shows different proportions and may contain other seasonings. Calories include every listed topping and dressing but no extra sides; preparation and time are not kitchen-tested.

Panzanella con mozzarella e pinoli

Allergens and ingredient checks

Listed allergens: gluten, milk, sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Suzy Karadsheh / The Mediterranean Dish — panzanella reference

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