The Panzanella Salad is the perfect type of salad to add whatever your heart desires into it. I know, I know, if you are a purist you stick to just the basics, but what the heck, live a little!
Got zucchini hanging around? Throw it in! A half a can of garbanzo beans sitting in the fridge? Throw it in.
I know most people think a Panzanella salad is a summer salad, but as long as tomatoes of any variety are at the grocery store I will be making this salad (with whatever I have laying around in my fridge).
I eat this hearty salad all year long!
I like my bread cubes on the crispier side, but I’ve made it when I’ve torn the stale bread into pieces (not toasted at all) and thrown into the salad. I have also grilled the bread, cut it up into pieces and tossed into the salad.
Give them all a try and let me know which is your favorite.
For a caprese style panzanella salad, I add the small fresh mozzarella balls that come in the container with water. Feta would also be a great cheese to add!
- 1 loaf of day old crusty bread
- 2 small containers of small heirloom tomatoes, halved
- ½ red bell pepper, cubed
- ½ cucumber, medium cubed
- ½ a red onion, sliced
- ⅓ cup basil fresh leaves, torn
- olive oil for bead
- For vinaigrette
- 1 clove garlic, fine chopped
- ½ cup olive oil
- ⅓ cup balsamic vinegar
- ⅛ teaspoon pepper
- ⅛ teaspoon salt
- Preheat oven to 300 degrees.
- Cut loaf in half lengthwise. Spread on olive oil on to cut sides. Cut bread into bite size cubes.
- Place bread on a cookie sheet and place in oven until golden brown about 18 minutes. Keep an eye on them as every oven heats differently.
- In a large bowl, combine bread, tomatoes, cucumber, peppers, onions, and basil.
- In another bowl, whisk together oil, vinegar, garlic, along with salt and pepper. Pour over salad and toss gently to coat all ingredients.
Have you ever eaten this salad? What are your favorite ingredients to add to a panzanella salad?
Until Next Time…