During the warmer weather months I’m all about the salads, including caprese salad, tomato avocado salad, and this hearty Italian panzanella.
One of my favorite parts of summer is all the fresh produce in season. Panzanella salad is my very favorite way to showcase summer tomatoes, and it also happens to be super easy to prepare!
How do you make panzanella?
The first step is to prepare your bread cubes. Toss the bread in olive oil, then bake it in the oven until it’s crisp and lightly browned. Cut up your vegetables, and make a simple dressing out of red wine vinegar, lemon juice, olive oil and seasonings. Place the vegetables and bread cubes in a large bowl, then pour the dressing over the top. Let the salad sit in the refrigerator for at least 30 minutes. Stir in fresh basil, then serve the salad and enjoy.
Tips for the perfect salad
Any type of ripe tomato will work for this dish. I typically use small tomatoes on the vine, but other great options include heirloom tomatoes, cherry tomatoes or grape tomatoes. I prefer to use English cucumbers in this dish, but Persian cucumbers are also a great choice. You can also use traditional waxy cucumbers, just be sure to remove the peel first. Choose a hearty, dense bread for the best results. I typically use a rustic Italian style bread. Any color of bell pepper will work in this recipe, I like to use yellow peppers for the color contrast, but red or orange will work just as well. I use a mandoline to cut my red onion into thin slices. The salad dressing for this recipe can be made up to 3 days in advance.
What do you serve with panzanella?
I find that panzanella pairs well with grilled meats, such as chicken, steak, shrimp or salmon. This salad is also great when served alongside a whole roasted chicken or roast beef. I typically serve another dish with my panzanella and meat, such as grilled assorted vegetables, roasted potatoes or a grain based salad such as a quinoa salad.
Can panzanella be made ahead of time?
This salad tastes best when it’s made at least 30 minutes in advance. This allows for the dressing to have a chance to soak in and really flavor the bread and vegetables. I recommend serving the salad within 6 hours of when it’s made.
Flavor Variations
While this recipe is great as written, you can add other ingredients to the mix to customize it to your tastes.
Protein: Add a source of protein, such as white beans, prosciutto, bacon, grilled chicken or shrimp to turn this salad into a complete meal. Vegetables: Feel free to add more veggies to the salad such as artichokes, avocado, olives, mushrooms, spinach, shaved fennel or corn. Cheese: I love to add cheese such as fresh mozzarella balls, cubes of provolone cheese or shaved parmesan.
Once you try this salad, you’ll find yourself making it all year long – it’s just that good!
More salad recipes you’ll love
Chinese Chicken Salad Fattoush Salad Olive Garden Salad Green Bean Salad Creamy Cucumber Salad
Panzanella Salad Video
