Panzanella Salad

I had the most amazing lunch today! It was so delicious that I knew immediately I had to share it with you guys ASAP! Part of the fun was picking the tomatoes, cucumbers and basil fresh from my vegetable garden (warm from the sun, mind you). But this salad would be just as good if you get your ingredients from the farmer’s market or your local grocery store — just try to buy the freshest vegetables you can find. The idea for this salad all started because I had half a leftover baguette from dinner last night and as I was grilling up the bread to make homemade croutons, the Panzanella Salad idea came to mind! Every bite was a sigh of yuuummmm….so much so I’m making it again tomorrow!!

Start by making the vinaigrette dressing: see my recipe under the Salads and Dressings category. Once made, set aside. Next it’s time to make the crusty bread. See my recipe for Homemade Croutons under the Condiments section for instructions. (How useful is this blog?) When the bread is grilled to perfection, set aside. Lastly, slice and dice your vegetables and basil and put them in a mixing bowl. Add the crusty croutons and give everything a good stir.

Slowly pour the vinaigrette dressing over the salad and toss. Let the salad sit for a few minutes before serving so the bread soaks up some of that delicious vinaigrette dressing you just made.

Serve individual plates garnished with basil sprigs for a nice added touch!!

[As a side — I like to add fresh mozzarella to this salad. It’s not a traditional Panzanella but so what!! Other interesting ideas you can add to this salad are capers, red or green peppers, feta cheese, or olives.]

Ingredients:

2 cups or so crusty croutons (see my recipe for Homemade Croutons in  Condiments category)
20-25 cherry tomatoes, sliced in half
½ cup fresh basil chiffonade (more as a garnish if desired)
½ English cucumber, peeled and thinly sliced
½ red onion, thinly sliced
¼ cup vinaigrette dressing (see my recipe for Vinaigrette Dressing in Salads and Dressings section)

Optional: fresh baby mozzarella balls, sliced in half (or any other add in you desire)

Makes roughly four servings 

Tips for Success

Day old bread is your friend here. Slightly stale bread holds its shape when it soaks up the dressing, while very fresh bread can turn mushy. Grill or toast the croutons until they are truly crunchy all the way through.

Slice the red onion as thin as you can. If raw onion is too strong for you, soak the slices in cold water for 10 minutes, then drain and pat dry. It takes the bite right out.

Don’t let the salad sit too long once it is dressed. A few minutes is perfect, but after about 30 minutes the bread starts getting soggy.

To make a basil chiffonade, stack the leaves, roll them up tightly like a little cigar, and slice across into thin ribbons.

Ingredient Swaps and Variations

• Use chopped ripe garden tomatoes instead of cherry tomatoes. Big heirloom tomatoes are gorgeous in this salad.
• A regular cucumber works if you peel it and scoop out the seeds.
• Swap the red onion for a shallot for a milder flavor.
• Any crusty bread works for the croutons, such as ciabatta or sourdough.
• Add a handful of arugula for a peppery green twist.

Make Ahead and Storage

You can prep each part ahead of time and assemble right before serving. Make the croutons up to 2 days ahead and store them in an airtight container at room temperature. Slice the cucumber and onion a few hours ahead and keep them covered in the fridge. Keep the tomatoes at room temperature for the best flavor. Dressed leftovers are best eaten the same day, though I have been known to happily eat soggy panzanella the next morning!

Frequently Asked Questions

What is panzanella?

It is an Italian bread salad that uses up leftover bread along with ripe summer vegetables. It is simple, rustic, and perfect for a hot summer day.

Can I make it a full meal?

Absolutely. Add the fresh mozzarella and a can of rinsed white beans, or serve it next to grilled chicken or fish.

How much dressing should I use?

Start with the 1/4 cup and toss well. You can always drizzle on a little more if the bread looks dry, but you can’t take it back out.

Mandy

Panzanella Salad

A rustic Italian bread salad of crunchy grilled croutons, cherry tomatoes, cucumber, red onion and fresh basil tossed in vinaigrette.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 2 cups crusty croutons or so, see my Homemade Croutons recipe
• 20 to 25 cherry tomatoes sliced in half
• 1/2 cup fresh basil chiffonade more for garnish if desired
• 1/2 English cucumber peeled and thinly sliced
• 1/2 red onion thinly sliced
• 1/4 cup vinaigrette dressing see my Vinaigrette Dressing recipe
• fresh baby mozzarella balls optional, sliced in half

Method

 

1. Make the vinaigrette dressing and set aside.
2. Make the homemade croutons by grilling the bread until crusty, then set aside.
3. Slice the tomatoes, cucumber, onion and basil and add them to a mixing bowl.
4. Add the croutons, plus the mozzarella if using, and give everything a good stir.
5. Slowly pour the vinaigrette over the salad and toss.
6. Let the salad sit for a few minutes so the bread soaks up the dressing.
7. Serve on individual plates garnished with basil sprigs.

Notes

Other tasty add ins include capers, red or green peppers, feta cheese or olives.