How to Make Classic Panzanella Bread Salad
Learn how easy it is to whip up a classic panzanella salad. Kissed with the flavors of an Italian summer, this bread salad is tossed with heirloom tomatoes, fresh veggies and a mustard vinaigrette for a bright summer salad salad recipe perfect for your next party.
Servings 10
Ingredients
- 3 peppers (1 each red, yellow and orange), chopped into 2” pieces
- 4 small Persian cucumbers chopped into big pieces (comparable to peppers)
- 1 large container heirloom cherry tomatoes I love the Wild Wonder tomatoes, halved or quartered if extra large.
- ½ cup fresh basil leaves chopped
- 4 radishes diced
For the bread:
- 1 loaf Italian bread cut into thick slices and then cubes
- 2 T olive oil
- 2 teaspoons salt
- 2 tablespoons grated parmesan cheese
For the dressing
- ⅓ cup olive oil
- 2 T Dijon mustard
- ¼ cup fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 garlic cloves chopped
Instructions
Make the croutons first:
- 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 minutes. Remove from heat to a bowl and then toss with parmesan cheese.1 loaf Italian bread, 2 T olive oil, 2 teaspoons salt, 2 tablespoons grated parmesan cheese
For dressing
- Whisk dressing ingredients together in a small measuring cup.⅓ cup olive oil, 2 T Dijon mustard, ¼ cup fresh lemon juice, ½ teaspoon salt, ¼ teaspoon pepper, 2 garlic cloves
Assembly
- To a large bowl, add the vegetables and croutons. Drizzle with dressing and toss until combined. Check for flavor and adjust seasoning as needed.3 peppers, 4 small Persian cucumbers, 1 large container heirloom cherry tomatoes, 4 radishes, ½ cup fresh basil leaves
Notes
Make ahead tips
- 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.
- The dressing can be made a few days ahead and refrigerated until ready to use.
- Toss 1/2 the dressing over the salad, reserving the other half for right before serving.
