Whatever your reason may be; fresh heirloom tomatoes growing in your garden, day old bread that needs to be toasted and enjoyed or just because the beautiful summer weather calls for fresh, crisp and simplicity, Panzanella Salad is a must this season. This classic Italian Bread Salad is full of juicy tomatoes, an assortment of vegetables, toasted or grilled bread and a light vinaigrette.
The ingredients are really what is important in this salad. I love the assorted colors of heirloom tomatoes for a beautiful presentation. A hearty sour dough bread with a crispy crust, brushed with olive oil and grilled for the perfect crunch. Once you have chosen those two ingredients you can add some of your favorite vegetables. Bell peppers, cucumbers and red onions are enjoyed in a classic panzanella salad but layering in sweet grilled peaches, prosciutto and your favorite cheese will take this salad to the next level. Burrata, fresh shaved parmesan or cubed feta are three of my favorite cheese options that go well with the mediterranean flavors.
One of the best things about this salad, it can be made in advance! Mix all the ingredients together, toss in the vinaigrette and let the salad rest. Panzanella is best when the bread has time to soak up the juice of the tomatoes, vegetables and the flavors of the dressing.
- Yield: 4 1x
- 4 cups Heirloom Tomatoes, wedges
- 2 cups Bell Peppers ( I like assorted red, yellow and orange), chopped
- 2 cups Cucumbers, sliced
- 1/4 cup Red Onion, sliced
- 5 cups Bread, Grilled and Cubed
- 1/4 Cup Basil
- 8 ounces Burrata
- 2 Grilled Peaches,wedges (optional)
- 4 ounces prosciutto (optional)
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 2 cloves garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- Slice the bread into thick pieces, brush with olive oil, and grill the bread slices until crispy
- Once the bread is cooled, cut into one inch cubes
- Cut the tomatoes into wedges, bell peppers and cucumbers into one inch pieces and slice the onions
- Place tomatoes and vegetables into a large bowl and add the grilled bread
- Prepare the vinaigrette: Using mortar and pestle, press the garlic, salt and pepper until paste like, in a large mixing bowl, whisk together the pressed garlic, olive oil, red wine vinegar, dijon, salt and pepper
- Toss the vinaigrette into the vegetable and bread mixture and toss until fully coated
- Allow the salad to sit for 30 minutes to an hour to allow the juices come together
- Transfer salad onto a large platter and top with burrata (or cheese of choice), fresh basil leaves and prosciutto(optional).
- Serve and enjoy!