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  • Prep
    20 min
  • Total
    25 min
  • Servings

Panzanella Salad


For the dressing

  • 60 mL (1/4 cup) extra-virgin olive oil
  • 30 mL (2 tbsp) red wine vinegar
  • 5 mL (1 tsp) Dijon mustard
  • Sea salt and freshly ground black pepper


For the salad

  • 30 mL (2 tbsp) extra-virgin olive oil
  • 1 L (4 cups) bread cubes (from a ciabatta or a baguette)
  • Sea salt and freshly ground black pepper
  • 8 Roma (Italian) tomatoes, quartered
  • 1/2 English cucumber, cut into cubes
  • 1 container (250 g) Saputo Mozzarella Fresca
  • 4 slices prosciutto, torn into bite-sized pieces
  • 60 mL (1/4 cup) red onion, thinly sliced
  • 15 mL (1 tbsp) capers
  • Fresh basil leaves


For the dressing 

  1. Combine all the dressing ingredients in an airtight jar. Shake well and set aside.

To assemble

  1. In a large skillet set over medium-high heat, heat the olive oil. Add the bread cubes, season with salt and pepper, then sauté until the bread cubes are golden on all sides. Set aside to cool.
  2. Pour half of the dressing in a large mixing bowl. Add the tomatoes and cucumber and toss to coat with the dressing. Add the bread cubes and toss again. Transfer to a large serving plate. Top the salad with torn pieces of Saputo Mozzarella Fresca, prosciutto, red onion, and capers. Drizzle with the remaining dressing, then garnish with fresh basil leaves. Serve immediately.