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.
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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.
INGREDIENTS FOR THIS RECIPE
Bread – crusty bread that can get crunchy and golden in the oven. Ciabatta, Italian, or a crusty French loaf all work wonderfully.
Olive oil – I used extra virgin for the dressing and plain, everyday olive oil for toasting the bread.
Salt and pepper
Red wine vinegar
Dijon mustard
Lemon juice
Fresh herbs such as basil, oregano, and thyme
Honey
Vegetables – I used red onion, cucumber, tomatoes, bell peppers.
HOW DO I MAKE A PANZANELLA 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.
VARIATIONS
Cubed mozzarella, provolone, or any other cheese that you enjoy is delicious in this salad.
Make it a complete meal by adding grilled chicken, shrimp, or sliced beef.
Try different vinegars in the dressing – balsamic, white wine vinegar, herbed vinegar-like tarragon or thyme would all change the flavor profile a bit.
Let your imagination run wild with the vegetables. Raw, grilled, steamed all work. Think about the taste, texture, and color that the veggie would add.
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.
Ingredients
Scale
For the salad:
12-ounce ciabatta bread or crusty Italian bread, torn into 1-inch pieces
¾ cup olive oil
Kosher salt and freshly ground black pepper, to taste
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.
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