Panzanella Salad is a reminder that a great recipe is not just about the flavor of the ingredients but also the textures. This is a perfect example because the combination of fresh, juicy summer tomatoes and crunchy garlic croutons all melded together with a bold balsamic vinaigrette is a welcome change from soggy green salads. And an opportunity to crunch crunch crunch to exercise your face while eating. Hope someone is laughing when they read this. My mood is funny today but admittedly, it is hard to make a salad funny.
So, seriously, this is the most simple and basic Panzanella Salad you can make which makes it quite adaptable to variations. I have made similar salads on the blog: Shrimp Panzanella Salad and Antipasto Panzanella Salad. But, if you are just looking for a quick something to do with the beautiful veggies you buy at the Farmers’ Market or you are going to a potluck this is your quick solution. So, as long as you are making a trip to the Farmer’s Market, feel free to throw in some raw corn kernels, a handful of chopped herbs (in addition to the basil) or chopped zucchini, summer squash, fresh chopped peppers, or any other fresh vegetable you find.
My daughter has sworn off dairy and sugar in final preparation for her upcoming wedding (so excited I can barely think straight). So, that reminded me that this salad does just fine without the addition of the mozzarella or feta. But if you aren’t getting married in the next month, don’t eliminate the cheese because it adds that extra layer of deliciousness.
I am into summer vegetables and I will be sticking to that theme for a few posts, so I hope you enjoy them. P.S. I am not a lover of tomatoes, so the challenge to create really fabulous recipes using tomatoes at the height of their freshness and flavor has been fun and exciting for me. So, if even I love these tomato dishes, I am completely confident that you will as well.
I am still enjoying the summer as I hope you are. It’s my favorite season of all, hands down. I took this last pic on my deck because Panzanella Salad just feels like an outdoor dinner on the deck with an iced tea and a fresh piece of grilled fish. If you are feeling really inspired by the grilled fish idea, you can place the grilled fish on a bed of Greek yogurt mixed with dill and a bit of salt and pepper and then place some generous spoonfuls of the Panzanella Salad right on top.
Jazzing up summer dinners is so easy when fresh veggies are so readily available. Here’s the grilled fish peeking out from under the Panzanella Salad. Nothing fancy or complicated because that is what summer means. Kicking back (no lengthy recipes or long cooking times) and enjoying the variety of things that come from a garden.
Stay tuned for summer squash……my new recipe will surprise you with its ease and uniqueness.
Panzanella Salad
A wonderfully fresh and crunchy salad full of flavors and textures. Serve this outdoors with a simple grilled fish and you have a great, light summer dinner.
Ingredients
For the vinaigrette:
- ½ cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- ½ tablespoon minced garlic
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
For the croutons:
- 3 tablespoons finely minced garlic
- 1/3 cup olive oil
- 1 teaspoon sea salt
- 4 cups whole grain bread cubed into 1” cubes
For the Panzanella Salad:
- 4 to matoes cut into medium dice
- 1 English cucumber cut into medium dice
- 1/3 cup thinly sliced red onion soaked in ice water with ice cubes for 15 minutes
- 2 Tbsp chopped fresh basil
- salt and black pepper
- 8 ounces fresh mozzarella “pearls” or cubed or feta
Instructions
For the dressing:
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In a small bowl, combine all ingredients for dressing and set aside.
For the croutons:
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Preheat oven to 400 degrees.
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In a very large salad bowl, mix the garlic, oil and salt. Toss in the bread cubes mix them until they are evenly coated.
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Spread the bread on a parchment lined baking sheet and bake for 15 minutes, then stir the bread around. Bake for another 15 minutes or until bread is brown and crisp.
For the Panzanella Salad:
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In a large bowl, combine tomatoes, cucumber, onion, and basil. Add croutons and toss with the dressing. If using the mozzarella or feta, toss it in at the end. Set aside for 15 minutes to allow the flavors to blend. Season with salt and black pepper to taste.
