Panzanella Salad Recipe
This is the perfect time of the year to add a new recipe to your salad repertoire!
This was my first try at a panzanella (Italian bread salad) – and I will most definitely be making it again.
This is a great recipe to try if you have day-old bread on hand. Don’t toss it out. Next time you’re left wonder what to do with day-old bread, make this delicious salad!
The bread is cut up, tossed in olive oil, and then baked to become delicious, crunchy croutons.
Then, the bread cubes are tossed together with other ingredients and a tangy vinaigrette. The bread sort of soaks up the dressing and is de-licious. Just looking at the photos doesn’t give you an accurate indication of how flavorful this salad is.
The fresh garlic, red wine vinegar, and capers make this salad burst with flavor.
There are a million different versions of panzanella salad (some with sausage, some with olives, some with eggs). Start out by making this classic version. You won’t be disappointed.
- 1 small loaf crusty white bread (such as French bread)
- Olive oil
- 1 cucumber, peeled and chopped into small chunks
- 1 cup grape tomatoes
- 1/2 cup fresh mozzarella cheese, torn into small pieces
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons capers
- 1 tablespoon chopped chives
- Salt and pepper
- To make croutons, cut bread into bite-sized chunks. Toss with a bit of olive oil so each piece is coated. Bake at 400F for 10 to 15 minutes, or until bread is toasted.
- Place salad ingredients and croutons into a large mixing bowl.
- Combine dressing ingredients in a jar with a lid and shake vigorously until combined. Pour dressing over salad ingredients and toss to evenly coat. Place in refrigerator before serving to allow flavors to blend and bread to soak up the vinaigrette.