Panzanella salad
Overview
If there is one thing that screams summer, it’s Panzanella Salad.
Last night my husband and I were talking and it dawned on me I haven’t made my panzanella salad in so long! So I had to make it immediately (when ya want something ya want something ya know?)! Here’s my version and I hope you love it as much as I do! This is a pretty life changing panzanella salad, if I may say so myself. It’s a great way to use up those tomatoes!
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
For the croutons
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1 french or ciabatta bread, cut and cubed
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lots of extra virgin olive oil
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kosher salt
For the salad
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3 ripe red tomatoes; various varieties are perfect for this salad
- 1 english cucumber, peeled and chopped
- 1-2 bell peppers, chopped, optional
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1 head of green leafy lettuce, chopped; kale would also work well!
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2 tbsp drained capers
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handful of fresh basil, julienned
For the dressing
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2 tbsp dijon mustard
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2 cloves of minced garlic
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2 tsp of white wine vinegar
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1/4 cup extra virgin olive oil
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kosher salt and pepper to taste
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Method
For the dressing
Whisk together the mustard, garlic, salt, pepper, and olive oil.
For the croutons
Heat oven to 425. Place bread on parchment paper and drizzle olive oil and salt and pepper all over the bread. Bake the cubed bread for 7-10 minutes until golden brown. Remove from heat and set aside. Leave oven on.
For the salad
Place the chopped eggplant on a baking sheet and drizzle with olive oil and salt and pepper. If using the eggplant, roast for 30-40 minutes at 425 until caramelized but not burnt, rotating the pan once or twice during the cook time. Set aside.
Place the lettuce, tomatoes, capers, cooled eggplant, croutons, and basil in a large bowl. Pour dressing over the top, toss thoroughly, and chill until ready to serve.
This salad is better a couple hours after you make it so the flavors have time to blend together.
Panzanella Salad
Ingredients
For the croutons
- 1 loaf french or ciabatta bread, cut and cubed
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
For the salad
- 4 large ripe red tomatoes; various varieties are perfect for this salad
- 1 large english cucumber, peeled and chopped
- 1-2 large bell peppers, chopped, optional
- 1 head green leafy lettuce, chopped; kale would also work well!
- 2 tbsp drained capers
- 1 handful fresh basil, julienned
For the dressing
- 2 tbsp dijon mustard
- 2 cloves minced garlic
- 2 tsp white wine vinegar
- 1/4 cup extra virgin olive oil
- kosher salt and pepper to taste
Instructions
- For the dressingWhisk together the mustard, garlic, salt, pepper, and olive oil.For the croutonsHeat oven to 425. Place bread on parchment paper and drizzle olive oil and salt and pepper all over the bread. Bake the cubed bread for 7-10 minutes until golden brown. Remove from heat and set aside. Leave oven on.For the saladPlace the chopped eggplant on a baking sheet and drizzle with olive oil and salt and pepper. If using the eggplant, roast for 30-40 minutes at 425 until caramelized but not burnt, rotating the pan once or twice during the cook time. Set aside.Place the lettuce, tomatoes, capers, cooled eggplant, croutons, and basil in a large bowl. Pour dressing over the top, toss thoroughly, and chill until ready to serve.
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