basilBreadBread RecipesGarlicItalian Recipesmozzarella cheeseOlive Oilred onionred wine vinegarsaladSidestomatoVegetarian

Panzanella Salad (with the Best Dressing!)

Offer

Panzanella Salad with crusty bread, juicy vine-ripened tomatoes, and the best homemade vinaigrette dressing. Try this bread salad once and it will become an instant favorite. Tomato Panzanella is right up there with our popular Cucumber Tomato Avocado Salad.

Panzanella Salad tossed in a bowl garnished with basil

This post may contain affiliate links. Read my disclosure policy.

Why we Love this Salad:

Our garden produces so many tomatoes and tons of basil in summer and we love creative and delicious ways to take advantage of them at their peak of freshness before we start freezing batches of Roasted Salsa and Canning Tomatoes. My whole family loves this tomato salad, even my 11-year old son who otherwise doesn’t like tomatoes, but went back for refills.

What is Panzanella?

Panzanella is a Tuscan Salad that is popular throughout Italy. It is a chopped salad with toasted bread, tomatoes, onions, and fresh basil. The salad is soaked in a simple vinaigrette dressing that makes every bite mouthwatering and delicious.

Ingredients for Panzanella Salad

What is the Best Bread for Panzanella?

Stale Bread works best and is less likely to become soggy from the dressing, which makes this a brilliant way to use up leftover bread. These are the best bread varieties for Panzanella:

  • Crusty French Bread (with a spongy center) – not the cotton candy soft french bread.
  • Ciabatta Bread – with a thick crust and alveolar holes that keep it from getting soggy
  • Baguette – also crusty on the outside, spongy inside, similar to our Wreath Bread.
  • Rustic Sourdough Bread – this has a different flavor profile that you’ll love
  • French Style Country Bread – crusty stale country bread works well

Bread Salad with Tomatoes in Bowl

How to Make Panzanella Salad:

1. Toast the Bread: slice your stale crusty bread into 1-inch pieces. Drizzle with 2 Tbsp olive oil and a pinch of salt. Scatter on a baking sheet and bake at 400˚F for 9-11 minutes then set aside to cool. Note: Edges should be golden brown and crisp and the centers should be chewy. Remember, we aren’t making croutons.

Crusty bread tossed in oil and baked on baking sheet

2. Make the Dressing: combine vinaigrette dressing ingredients (extra virgin olive oil, red wine vinegar, grated garlic, salt, and pepper) and whisk to combine.

Vinaigrette Dressing Ingredients mixed together in measuring cup

3. Toss Salad: Place remaining Panzanella salad ingredients into the same mixing bowl you used for the bread. Add the cooled bread. Drizzle on the dressing 15-20 minutes before serving and toss gently to combine. Garnish with more basil.

Panzanella Salad ingredients arranged in bowl with toasted bread, tomatoes, basil, onion and cheese

What Else Can I Add to this Italian Salad?

We love changing up this salad based on what we have on hand. Some of our favorites are:

  • Cheese – adding fresh mozzarella or feta cheese adds protein and add a little salty bite
  • Chicken – add diced Rotisserie Chicken to make this a Chicken Panzanella
  • Salami – adds that salty bite that we find irresistible, like in our Pasta Salad.
  • Colorful Tomatoes – use a variety of heirloom or cherry tomatoes or both. The more colorful, the better!
  • Cucumbers – delicious, but they tend to get juicy so consider seeding them.
  • Olives – add your favorite olives to turn this into a Greek Panzanella

Mixed panzanella salad with tomatoes and bread

What to Serve with Panzanella Salad?

This salad can be served as a side salad or as a light and satisfying lunch. The addition of toasted bread and mozzarella cheese makes it hearty and satisfying. We love to pair it with these Italian Dishes:

Panzanella Salad

Panzanella Salad in mixing bowl

Panzanella Salad with crusty bread, juicy vine-ripened tomatoes, and the best homemade vinaigrette dressing.

Author: Natasha Kravchuk

Skill Level:

Easy

Cost to Make:

$8-$10 (varies by season)

Keyword:

panzanella, panzanella salad

Cuisine:

Italian

Course:

Salad, Side Dish

Calories: 295 kcal

Servings: 6 people as a side salad

For the Tomato Panzanella Salad:

  • 6oz
    Crusty Bread
    (1/2 loaf) cut into 1-inch cubes (6 cups)
  • 2
    Tbsp
    extra virgin olive oil
  • 1/8
    tsp
    sea salt
  • 2
    lbs
    ripe tomatoes
    cut into small wedges or bite-sized pieces
  • 4
    oz
    fresh mozzarella
    halved mozzarella pearls
  • 1/2
    medium red onion
    thinly sliced
  • 1/2
    cup
    basil leaves
    (about 22 leaves), coarsely chopped, plus more to garnish

For the Vinaigrette Dressing:

  • 1/2
    cup
    extra virgin olive oil
  • 1/4
    cup
    red wine vinegar
  • 2
    garlic cloves
    grated
  • 1/2
    tsp
    salt
    or to taste
  • 1/8
    tsp
    black pepper
  1. Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Bake for 9-11 minutes until toasted then set aside to cool. Edges should be golden brown and crisp and the centers should be slighly chewy.

  2. In a small bowl, combine vinaigrette dressing ingredients and whisk to combine.

  3. Place remaining Panzanella salad ingredients into the same mixing bowl you used for the bread. Add the cooled bread. About 15-20 minutes before serving, drizzle on the dressing and toss the salad gently to combine. Garnish with more chopped basil to serve.

Nutrition Facts

Panzanella Salad

Amount Per Serving

Calories 295
Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 6g38%

Cholesterol 15mg5%

Sodium 375mg16%

Potassium 392mg11%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 5g6%

Protein 6g12%

Vitamin A 1493IU30%

Vitamin C 22mg27%

Calcium 118mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen




Source link

Show More

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Close