Panzanella Salad

Craving a taste of Italy? Look no further than this vibrant and easy panzanella salad. 

This rustic dish combines crusty bread, juicy tomatoes, and fresh mozzarella in a harmonious blend of flavors and textures. 

It’s the perfect way to use day-old bread and celebrate ripe summer produce.

It’s so perfect for a backyard gathering or a light yet satisfying meal. Panzanella delivers Mediterranean sunshine straight to your plate. 

It’s a timeless classic that never fails to impress!

Why You’ll Love This Panzanella Salad

Italian Tradition: Panzanella is a classic dish from Tuscany, Italy, known for its rich culinary tradition. This salad is a testament to Italian ingenuity in using simple, seasonal ingredients to create a delightful dish.

Make-Ahead Marvel: The salad actually improves as it sits, allowing flavors to meld. It’s perfect for preparing in advance for gatherings or busy weeknights.

Versatile Ingredients: This salad is highly adaptable, allowing for various ingredients like cucumbers, peppers, or even peaches. It’s the perfect template to use whatever fresh produce you have around.

Taste Sensation: This salad offers a delightful mix of textures and flavors. From the toasted bread to the juicy tomatoes, and tangy balsamic vinaigrette, it’s all delicious.

Ingredients

• Italian Bread: Day-old Italian bread is torn into bite-sized pieces and toasted to perfection.
  
• Extra-Virgin Olive Oil: A generous drizzle of high-quality extra-virgin olive oil adds richness and depth to the salad.
  
• Italian Seasoning, Salt, and Pepper: They elevate the taste of the toasted bread and bring out the best in the other components.
  
• Garlic: It infuses the bread with its savory essence, adding a delightful kick to every bite.
  
• Balsamic Vinegar: Its sweet and tangy notes create a well-balanced vinaigrette.
  
• Medium Ripe Tomatoes: Juicy, ripe tomatoes (cut into wedges) provide freshness and vibrant color.
  
• Red Onion: Thinly sliced red onion contributes a subtle sweetness and a pleasant crunch.
  
• Fresh Basil Leaves: Fragrant, shredded basil leaves add green and a delightful herbal aroma.
  
• Green Olives: Briny, pitted green olives bring a salty, Mediterranean flair.
  
• Parmesan and Mozzarella: For extra flavor and creaminess.

How to Make Panzanella Salad

This salad is so impressive yet so easy to make!

1. Prep. Preheat your oven to 400°Fahrenheit. Tear the Italian bread.

2. Season. Add the Italian bread, 1/3 cup of olive oil, Italian seasoning, Parmesan, salt, pepper, and minced garlic to a large bowl. Toss well to combine and ensure the bread is evenly coated.

3. Toast. Spread the seasoned bread pieces on a baking sheet and place them in the oven. Bake for 5-10 minutes or until the bread turns golden brown and crispy. Once done, remove from the oven and transfer the toasted bread into the large bowl. Set aside to cool slightly.

4. Prep the vinaigrette. Whisk 1/4 cup of olive oil and balsamic vinegar in a small bowl to create a flavorful vinaigrette. Set this mixture aside.

5. Combine. To the bowl of toasted bread, add the tomato wedges, red onion, basil leaves, green olives, and mozzarella pieces.

6. Dress. Drizzle the prepared vinaigrette over the salad ingredients and gently toss everything together. All components should be well-coated and evenly distributed.

7. Rest. Allow the Panzanella Salad to sit for about 20 minutes before serving. This gives the flavors time to meld and the bread a chance to soak up the delicious dressing.

8. Serve. Serve the salad at room temperature, garnished with additional basil leaves or a sprinkle of Parmesan cheese. Enjoy this refreshing and flavorful Italian bread salad!

Tips for the Best Panzanella Salad

Follow these tips and tricks for a salad you’ll never forget.

• Fresh is best. Use the freshest ingredients possible, especially the basil, tomatoes, and mozzarella. This ensures a vibrant and flavorful salad.
  
• But stale bread is a must. Use day-old, stale bread for the best texture. Fresh bread will become too soggy.
  
• Try tasty variations. Try adding extra vegetables like cucumbers, bell peppers, or blanched beans. Experiment with different cheeses like feta, Parmesan, or goat cheese. Add protein like tuna packed in olive oil for a heartier salad.
  
• Don’t hesitate. Panzanella is best served within a couple hours- before the bread becomes too soggy. Allow the salad to sit for 20-30 minutes before serving for the flavors to meld.
  
• Make it a meal. Serve panzanella as a light meal alone. Or serve it alongside grilled vegetables, eggplant, zucchini, or your favorite protein.

How to Store

This salad won’t keep very long, but here’s how to store it.

To Store: Refrigerate in an air-tight container for up to 24 hours. For the best texture, keep the toasted bread separate and add it just before serving.