Italian Panzanella Salad made with crusty Italian bread, roasted grape tomatoes, Kalamata olives and Mozzarella cheese in a tangy balsamic vinaigrette.
If you're in the mood for a delicious and refreshing salad, you can't go wrong with an Italian panzanella salad. This traditional dish combines the vibrant flavors of juicy tomatoes, crispy bread, and aromatic herbs to create a mouthwatering experience.
Whether you're a vegetarian or simply looking for a light and satisfying meal, this Italian panzanella salad is sure to please your taste buds.
Packed with vibrant flavors and a variety of textures, this easy-to-make recipe is sure to impress. Whether you're looking for a light lunch or a side dish for your next meal, give this panzanella salad a try and experience a taste of Italy.
Suggested Equipment
Gather Your Ingredients
Before you start making your Italian panzanella salad, make sure you have all the necessary ingredients.
For the Salad
Loaf of Italian Bread: You can use fresh or day old bread as you will still need to be cubed and baked to dry out the individual pieces first.
Grape Tomatoes: Small grape or cherry tomatoes work best in this recipe so they burst open when roasted.
Pitted Kalamata Olives
Sliced Garlic: Use fresh garlic; then slice it into thin slices once peeled.
Extra Virgin Olive Oil
Fresh Mozzarella: You can use any fresh Mozzarella cheese, but I like using Ciliegene; which are the pearls
Prepared Dressing
For the Dressing
Balsamic Vinegar
Extra Virgin Olive Oil
Fresh Chopped Basil
Kosher Salt
Black Pepper
Roast the Tomatoes
Preheat the oven to broil. In a medium bowl, combine the tomatoes, olives, garlic, olive oil, salt and pepper and toss to coat. Place the tomato mixture on a baking sheet; then broil for approximately 8-10 minutes until the tomatoes burst.
Halfway through cooking, you can tap them with the back of a spoon to help them pop open. Remove the pan from the oven and allow to cool.
Prepare the Bread
To prepare the bread for your panzanella salad, start by cutting it into bite-sized cubes. You can use any type of day-old bread, such as ciabatta or baguette.
Place the bread cubes on a baking sheet and drizzle them with olive oil. Sprinkle with salt and pepper to taste. Then, toast the bread in the oven at 350 degrees F for about 10 minutes, or until it becomes crispy and golden brown. Once the bread is ready, set it aside to cool before adding it to the salad.
Make the Dressing
In a small bowl, whisk all of the ingredients together until well combined. This dressing will add a tangy and flavorful element to your salad.
Combine the Ingredients
Now that you have prepared all the components of your panzanella salad, it's time to combine them and enjoy the delicious flavors. In a large salad bowl, add the tomatoes and cubed bread; then gently toss everything together. Make sure all the ingredients are evenly distributed.
Finally, pour the prepared dressing over the salad and toss again to ensure everything is well coated. Serve the panzanella salad immediately and savor the taste of Italy in every bite. You can serve this salad warm or cold.
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More Panzanella Salad Recipes
- Ratatouille Panzanella Salad
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- Panzanella Salad with Grilled Peaches
- Greek Panzanella Salad
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Italian Panzanella Salad
Equipment
Ingredients
For the Salad
- 1 loaf Italian bread (6 cups cubed)
- 2 cups grape tomatoes (approx. 12 ounces)
- ½ cup kalamata olives (pitted, halved)
- 2 cloves garlic (sliced thin(
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 ounces Ciliegine mozzarella cheese
- Prepared Dressing
For the Dressing
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh basil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to broil. In a medium bowl, combine the tomatoes, olives, garlic, olive oil, salt and pepper and toss to coat. Place the tomato mixture on a baking sheet; then broil for approximately 8-10 minutes until the tomatoes burst. Halfway through cooking, you can tap them with the back of a spoon to help them pop open. Reduce the heat to 350 degrees F; then remove the pan from the oven and allow to cool.
- Next, cut the bread into bite-sized cubes; then place them on a baking sheet and drizzle them with olive oil. Sprinkle with salt and pepper to taste. Toast the bread in the oven for about 10 minutes, or until it becomes crispy and golden brown. Once the bread is ready, set it aside to cool before adding it to the salad.
- In a small bowl, whisk all of the ingredients for the dressing together until well combined.
- In a large salad bowl, add the tomatoes and cubed bread; then gently toss everything together. Make sure all the ingredients are evenly distributed.
- Finally, pour the prepared dressing over the salad and toss again to ensure everything is well coated. You can serve this salad warm or cold.
Notes
Nutrition
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