My Favorite 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! It’s a great way to use up those tomatoes and eggplants from your garden or CSA!

My Favorite Panzanella Salad

Serves 4-6

Shopping List

For the croutons

  • 1 french bread, cut and cubed

  • olive oil

  • kosher salt

For the salad

  • 1 peeled eggplant, chopped into cubes (sizes do not need to be exact!)

  • 3 ripe red tomatoes; various varieties are perfect for this salad

  • 1 head of green leafy lettuce, chopped; kale would also work well!

  • 2 tbsp drained capers

  • handful of fresh basil, julienned

For the dressing

  • 2 tbsp dijon mustard

  • 2 cloves of minced garlic

  • 1 tsp of white wine vinegar

  • 1/4 cup extra virgin olive oil

  • kosher salt and pepper to taste


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. Roast the eggplant for 30-40 minutes 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.