Panzanella Salad Skewers (Spiedini)
Appetizer, Salad
Simple

Panzanella Salad Skewers (Spiedini)

Grilled ciabatta, tomatoes, cucumber, and mozzarella skewers with basil red-wine vinaigrette.

"Fresh, vibrant, and bursting with summer flavor — these Panzanella Salad Skewers are a party favorite you’ll make again and again!" - Alexia

35 Minutes
Total Time
6
Servings
Simple
Level

Ingredients

  • 1 loaf day-old ciabatta bread
  • 2 cups small buffalo mozzarella balls
  • 2 cups grape tomatoes
  • 1 English cucumber (sliced into 1/2-inch pieces)
  • 1 bunch fresh basil (plus extra for garnish)
  • Sea salt (to taste)
  • Cracked black pepper (to taste)
  • 3/4 cup extra virgin olive oil (for grilling and dressing)
  • 1 tsp Dijon mustard
  • 1/4 cup red wine vinegar
  • Skewers

Instructions

1

Prepare the Ciabatta

Cut the ciabatta loaf in half lengthwise. Season both sides with sea salt and cracked black pepper, then drizzle with olive oil. Grill until lightly charred and set aside to cool. Once cooled, cut into 1-1/2-inch cubes.

2

Make the Vinaigrette

In a small jar, combine 1 teaspoon Dijon mustard, 1 teaspoon salt, plenty of cracked black pepper, 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, and 8 chiffonade-cut basil leaves. Whisk or shake until emulsified.

3

Assemble the Skewers

Thread the bread cubes, grape tomatoes, cucumber slices, and mozzarella balls onto the skewers, repeating the pattern. (Tip: Add the cucumber slices sideways so they stay securely on the skewers.)

4

Dress and Serve

Arrange the skewers on a cookie sheet and generously drizzle with the vinaigrette. Garnish with fresh basil leaves and serve immediately.