When you saw panzanella in the title, you might have thought this was just another classic recipe for panzanella salad. Instead, this Italian panzanella recipe gets its trademark flavor from a unique mix of caramelized roasted vegetables, crispy croutons and the best lemony dressing.
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Call it a transitional seasonal recipe with one foot planted in summer (we see you zucchinis and eggplants) and the other foot (roasted parsnips) tiptoeing us into the colder months.
If you are as addicted to Italian bread salad recipes as I am, be sure to whip up a huge bowl of spicy peach and chicken panzanella salad. It’s another summer salad staple.
A few unique ingredients
Ingredient spotlight: ricotta salata
This Italian panzanella salad recipe calls for ricotta salata, a dry salty ricotta similar to feta cheese. It’s made by pressing the whey and water out of ricotta cheese. The cheese is salted and dried creating a crumbly texture that is amazing on salads.
You can find ricotta salata at most national grocery stores, especially if it has a fine cheese case. Otherwise feel free to substitute feta.
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Let’s make Italian bread salad…step by step
Bread Tip
For roasted veggie panzanella, cube the bread smaller as the vegetables will shrink during roasting.
-Josie + Nina
How to roast vegetables in the oven…perfectly…every time
- Always preheat the oven to at least 400˚.
- Use a really big, extra large sheet pan so that the vegetables roast and don’t steam.
- For even roasting, dice the veggies about the same size.
- Group vegetables that take the same amount of time to cook on the same pans. For example, mushrooms and zucchini are softer so will roast in the same amount of time whereas butternut squash and potatoes are harder and will take longer.
- Toss the vegetables halfway through roasting so they caramelize on both sides.
Roasting vegetable tip
Vegetables shrink when roasted but that doesn’t mean they should be packed closely together. Don’t crowd the pan!
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Panzanella Salad with Roasted Mixed Veggies
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Ingredients
- 1-2 eggplants diced into 1” cubes
- 2 yellow squash diced into 1” cubes
- 1 yellow onion wedged into small pieces
- 1 parsnip, diced into 1” cubes
- 2 zucchini, diced into 1” cubes
- ½ loaf of italian bread, cubed into 1” cubes
- 2 T olive oil
- 1 teaspoon kosher salt
- 3-4 oz ricotta salata cheese, or feta if ricotta salata isn't available to you
For the lemon balsamic vinaigrette dressing
- ⅓ cup extra virgin olive oil
- ⅓ cup white balsamic vinegar
- 2 teaspoons chopped shallots
- 1 teaspoon chopped garlic
- 1 lemon juiced and zested
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black ground pepper
Instructions
- Preheat oven to 400˚.
For the vegetables
- Dice the vegetables evenly and spread onto an extra large baking sheet drizzled with olive oil. (TIP: Group vegetables that cook the same amount of time together and don't crowd the pan. You want to caramelize the vegetables not steam them 😊)1-2 eggplants diced into 1” cubes, 2 yellow squash diced into 1” cubes, 1 yellow onion wedged into small pieces, 1 parsnip, 2 zucchini
- Toss the veggies in the olive oil to coat, adding 1 Tablespoon more of olive oil as needed. You want them lightly coated. Sprinkle generously with kosher salt and black ground pepper.
For the bread
- Heat the olive oil in a large skillet over medium high heat. Add in the croutons and sprinkle with salt. Toss until golden, about 6-8minutes. Remove from heat to a large sheet pan (if not using immediately).½ loaf of italian bread, 2 T olive oil, 1 teaspoon kosher salt
- Place the sheet pan in the oven and roast for approximately 20-25 minutes until caramelized and golden. Keep an eye on them as oven temperatures vary.
For the dressing
- Whisk dressing ingredients together in a small measuring cup and set aside.⅓ cup extra virgin olive oil, ⅓ cup white balsamic vinegar, 2 teaspoons chopped shallots, 1 teaspoon chopped garlic, 1 lemon juiced and zested, 2 teaspoons Dijon mustard, ½ teaspoon kosher salt, ¼ teaspoon black ground pepper
Assemble
- To a large serving bowl, add the vegetables and croutons. Drizzle with half the dressing (if not serving immediately) and the cheese, tossing until combined. Check for flavor and adjust seasoning as needed3-4 oz ricotta salata cheese
- Right before serving, toss with remaining dressing using as much or as little as you like.
Notes
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- You can make the toast the bread ahead and leave in the pan or lay on a baking sheet lightly covered with plastic wrap or a towel until ready to use.
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- The dressing can be made a few days ahead and refrigerated until ready to use.
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- Toss 1/2 the dressing over the salad, reserving the other half for right before serving.
