Panzanella Salad Recipe and Video

Sunday, July 16, 2017
Oh the taste of freshness with basil, garlic, tomato, cucumber, over a soft inside and crunchy outside, parmesan herb bread. You are surely in for a treat with the taste of summer in this plate... This is a Tuscan salad from Central Italy.



This is an Italian delicious salad with tomato, croutons, salad, italian, dressing,




A 16th century style dish from Italy. The name came from referring to deep dish with stale bread cubes with onions and vinegar over stale bread. Usually a light summer salad.

I just love everything about this salad. The bread cubes especially when toasted and turned into garlic bread. The original recipe is made with stale day old bread.
The juices sop up the bread and it's delicious. I make it either way.

I love olive oil, balsamic vinegar with herbs and spices. Homemade makes all the difference in flavors.

 Of course it's better the next day if the dressing sits to seep the flavors. I always forget to make the dressing the day before my salad.

I usually have this when it's really hot outside. I like a cool lighter meal in summer. Living in Florida, I don't have heavier meals unless it's chilly outside or a rainy day.

This isn't suppose to have any other ingredients other than tomatoes, fresh basil, cubed stale bread and dressing.

 I love to improvise and add all kinds of things I like to it. I usually never add meats but you can if you like.

I love mine with cucumbers, mozzarella balls that are fresh from the deli and olives.

Make it how you like it. If you read the history on this, it's quite plain but absolutely yummy!

A fresh Tuscan salad from Central Italy can be the best new salad you add to your healthy diet. This one is a favorite of mine.















Panzanella Salad

instructions: Here's how I make mine

 Note: (original Authentic recipe is tomato, onion, dressing over stale bread cubes.)

Panzanella Salad

1 cucumber chopped in small cubes not in the traditional recipe but I love them!

2 large, beefsteak or vine ripe tomatoes cubed ( I like plum tomatoes)

1 bell pepper chopped in cubes

4 cloves of finely minced fresh garlic

6 large fresh basil leaves torn in small pieces

1 1/2 cups Fresh white mozzarella, cubed

Sliced onions to taste but widely used in this recipe ( for me Optional)

Dressing

3 cloves finely minced garlic

1/4 teaspoon Dijon mustard

3 tablespoons good grade balsamic vinegar preferred or use champagne vinegar

1 tablespoon white wine

1/4 cup extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

pinch cayenne pepper

1 teaspoon honey

Cut Up The Bread

1 baguette french or Italian bread, about 6-8 cups cubed

4 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon each garlic powder, dried, oregano, parsley, basil

1 tablespoon Parmesan cheese or more


Preheat over to 400 degrees

Cube and cut up all the vegetables into a medium size bowl, fold in the mozzarella cubes set aside.

In a small bowl combine the wine, vinegar, mustard, pepper, honey, garlic, salt, cayenne and olive oil. Mix with a wire whisk until it is well mixed and slightly thickened. Pour over vegetable and cheese cubes in the medium bowl and refrigerate for 1 to 3 hours before serving.



Cut the bread into 1 inch pieces and toss into a large plastic zip lock bag. Adding olive oil and salt, garlic powder, basil, parsley, oregano and cheese. Toss all pieces until they are well coated. Place on a foil or parchment paper lined cookie sheet. Place in 430 degree oven for 6-8 minutes or until the edges of the bread are golden and crispy but not hard like croutons. Let cool.


Note: if you love croutons use this recipe and just cook longer on 300 degrees for around 1 hour turning constantly.

Other optional items you can add: sliced carrots, olives, capers, anchovies, celery but this is not traditional to the dish itself.

Add bread to a plate, scoop vegetable salad items over the top and serve.
Created using The Recipes Generator

18 comments

  1. Great ^_^ I love panzanella. This dish is a symbol of my summer. Bye, have a good we

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  2. I made this the other day but used a garlic and chive bread that I'd made. It's such a good salad. Great photos!

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  3. So beautiful, healthy and delicious! A lovely touch of summer for January!!!

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  4. great salad, fresh as summer is right - love the look of that bread... have not had bread in two weeks, might have to break down and get me a baguette

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  5. I went to one of those bulk stores and bought a big box of tomatoes and then ended up not making what I planned. I have been trying to figure out ways to use the tomatoes and forgot all about this salad. I definitely see a panzanella in my future.

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  6. Viva l'Italia!I love panzanella, it is ever so nice.
    I like your blog and I will follow you. Ciao!

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  7. Yum!! I am loving your italian salads! I have to get on Lou to start making them. I think I could bribe him with panzanella! Thanks for the recipe!

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  8. Your salad looks lovely. Wish that I had your tomatoes to make the salad, instead of the pale cardboard tasting ones we have here, now. Will make this salad with local tomatoes in the summer.

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  9. My mouth is watering. Being the carboholic that I am, this is an old favorite.

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  10. Great video Claudia. I love Panzanella salad. It's so refreshing, healthy and hearty with the croutons in it. I really like the sound of your dressing. I'll have to try your version.

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  11. Great Video! I've suvscribed to your channel :)

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  12. This does look like summer on a plate...love the color and freshness, and that fantastic dressing!

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  13. Dear Claudia, Beautiful salad. I am trying to eat a lot of salad these days. Blessings, Catherine xo

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  14. Mmm, panzanella :) Lovely! Looks so fresh and delicious!

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  15. Oh, that is gorgeous! Panzanella is one of the classics that I haven't tackled yet. It looks great!

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  16. It's great how panzanella has so many variations, like this one!

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  17. This salad looks so fresh and vibrant-definitely a good one to have for lunch or dinner. There are a lot of choices out there for salads but I would have to say Panzanella is one of the best in my book!

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  18. This is such a pretty looking plate! Panzella Salad is always so good, and balsamic vinegar is one of my favorite ingredients! Yum :)

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