Panzanella Salad brings differing textures and bright flavors together with this Mediterranean inspired salad, perfect for the warm weather.
This refreshing salad makes the perfect side dish. For more flavorful and easy summer Salads, try my recipes for Southwest Salad, and Caprese Salad.
Sabrina’s Panzanella Salad Recipe
Panzanella is a unique recipe that transforms leftover bread into a wonderfully flavorful dish. You create crispy and tasty homemade croutons, by tossing the bread in oil and seasoning before baking. This salad was made out of necessity to reduce food waste, but today it’s a beloved dish, perfect for serving with your favorite Italian or Greek dinners. Eggplant Parmesan, Sun-Dried Tomato Chicken Pasta, or Pesto Pasta, pair beautifully with this rustic recipe. Follow my tips below on how to make the best croutons.
Recipe Card
Ingredients
Balsamic Dressing:
- 1/2 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 teaspoon garlic powder
Torn Bread Croutons:
- 1/4 cup olive oil
- 4 cups french bread cubes , chopped or torn into 1" chunks
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
Salad:
- 4 cups arugula
- 3 heirloom tomatoes , sliced into thin wedges
- 1 cup small fresh mozzarella balls
- 1/2 cup fresh basil , chiffonade
- 1/2 cup red onion , thinly sliced
- 1/4 teaspoon coarse black pepper
- 1/4 teaspoon kosher salt
Instructions
Balsamic Dressing:
- In a medium bowl whisk together the balsamic vinegar, honey, mustard, salt, and black pepper.
- Slowly pour in the olive oil while whisking vigorously.
Croutons:
- Preheat oven to 375 degrees
- Add bread cubes and olive oil to a large mixing bowl and toss until well coated with the olive oil.
- Place the baking sheet into the oven and cook for 10-12 minutes or until they're crispy.
Salad:
- Add the arugula, heirloom tomatoes, mozzarella cheese balls, basil, and red onion to a platter.
- Pour the dressing over the salad and garnish with fresh cracked black pepper and some kosher salt.
Nutrition
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Chef’s Note
Homemade croutons are an excellent way to use up stale bread. I opted for French bread because it’s crisp outside, with a light, airy center. But honestly, any bread that you have on hand will work. Coating the bread in a layer of oil allows the outside to crisp up nicely in the oven, so drizzle and toss cubes several times for an even coat. Finally, make sure that the cubes are all a similar size so they toast evenly, and don’t crowd the baking sheet.
Table of contents
Can this be made ahead of time?
Panzanella Salad is best served fresh, otherwise the bread cubes will become soggy.
How to Store
- Serve: You shouldn’t leave this sitting out at room temperature for longer than 2 hours.
- Store: This salad is best served fresh, but if you have leftovers, you can store it in an airtight container in the fridge for 1-2 days. Keep in mind that the longer you store the salad, the more soggy the bread will become.
Variations
- Protein: Top it off with Grilled Chicken or grilled shrimp. For vegetarian protein options, you could add chickpeas or tofu.
- Fresh vegetables: You can add a variety of fresh vegetables like mushrooms, zucchini, or spinach.
- Lemon juice: To enhance the bright flavors of the salad, mix fresh lemon juice into the homemade vinaigrette dressing.
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