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This super simple Panzanella salad is sure to become a family favorite. With crunchy, homemade croutons, fresh vegetables, and a delicious Italian dressing, this healthy salad makes a great start to a meal or a light lunch.
I love serving this salad as part of a healthy summer meal with a Perfectly Moist Reverse Seared Chicken Breast, Italian Butter Beans, and an Italian Amaretti Peach for dessert.
Panzanella, also called ‘panmolle’ is a chopped salad that originated in Tuscany to use up the day’s stale bread. It consists of toasted Italian bread chunks, chopped vegetables such as tomatoes, onion, cucumber, black olives, and basil and tossed in a simple vinaigrette. It’s fresh, satisfying, and so delicious.
The original recipe called for the stale bread to be soaked in water or milk and wrung out, then added to the vegetable mixture.
By toasting the torn bread chunks, it absorbs the flavors of the vegetables and the dressing for the most flavorful and different salad.
First, tear the bread into cubes, toss it with olive oil, salt, and pepper, and toast it in the oven until golden and crunchy.
Next, toss the bread with the vegetables and allow it to sit while you whisk up the dressing.
Whisk together the dressing ingredients, pour over the bread and vegetables, and toss to coat.
Sprinkle with parmesan cheese, chill, and enjoy.
More salad recipes to try:
Panzanella salad is a healthy, delicious way to enjoy summer’s bounty. Homemade croutons, vegetables, and a homemade dressing make this salad a dish your family will love.
For the salad:
For the dressing:
To make the croutons:
Preheat the oven to 400-degrees.
On a baking sheet, toss the bread cubes with ¼ cup olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
Spread out into an even layer and bake until crisp and golden – 12-15 minutes. Use a spatula to turn the croutons midway through baking.
Transfer to a salad bowl and set aside to cool.
Add the red onion, sliced olives, tomatoes, cucumber, bell pepper, and basil to the bowl. Toss gently to combine.
Make the dressing.
On a small cutting board, crush the garlic with the back of a knife. Pour the salt over the garlic. Use the knife to work the salt into the garlic, making a paste.
Scrape the garlic/salt paste into a mason jar or large glass measuring glass.
Pour in the vinegar, mustard, lemon juice, black pepper, oregano, thyme, and honey.
Use an immersion blender or whisk to combine the ingredients fully.
While whisking constantly, slowly drizzle in the olive oil and whisk until thick and creamy.
Drizzle the dressing over the bread and vegetables in the salad bowl.
Toss to combine.
Sprinkle with parmesan cheese and toss to combine.
Chill for at least 30 minutes before serving.
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