Authentic home cooking from Italy, with US measurements. 
Baked Southern Panzanella
Maybe it's the colors that remind me of our flag 🇮🇹, or maybe it's because this recipe is simple, quick, and delicious. Maybe it's because it's one of those recipes that helps you use up leftovers from the fridge and pantry. Either way, I think Panzanella is just wonderful! This is my version of "Southern Panzanella": day-old bread, tomatoes, mozzarella, basil, oregano, extra virgin olive oil, salt, and black pepper (and for those who like them, red onion and olives). Then it's baked so the bread gets perfectly crispy, like bruschetta. Enjoy!
Baked Southern Panzanella
Maybe it's the colors that remind me of our flag 🇮🇹, or maybe it's because this recipe is simple, quick, and delicious. Maybe it's because it's one of those recipes that helps you use up leftovers from the fridge and pantry. Either way, I think Panzanella is just wonderful! This is my version of "Southern Panzanella": day-old bread, tomatoes, mozzarella, basil, oregano, extra virgin olive oil, salt, and black pepper (and for those who like them, red onion and olives). Then it's baked so the bread gets perfectly crispy, like bruschetta. Enjoy!
Open in Cookpad AppSteps
- 1
Preheat the oven to 350°F (180°C). Cut the bread, tomatoes, mozzarella, onion, and olives into small pieces and place them in a baking dish.
- 2
Add salt, pepper, oregano, basil, and drizzle with olive oil. Mix everything well so all the ingredients combine and the bread starts to soak up the tomato juices. Drizzle with a little more olive oil.
- 3
Bake at 350°F (180°C) for at least 15 minutes, or until the bread is crispy, like bruschetta.
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