Panzanella Salad

 Panzanella Salad with tomatoes, radishes, cucumbers and Garlicky Croutons, bursting with fresh seasonal summer ingredients and FLAVOR!

This fresh and simple Panzanella Salad features the best of summer produce – sweet vine-ripened tomatoes, cooling cucumbers, crunchy radishes and loads of fresh basil all tossed up together with the most delicious, homemade garlicky croutons.

But wait, What is Panzanella Salad?

Panzanella Salad, also know as Italian bread Salad, is really all about the bread, and here, the bread is toasted up in a skillet in flavorful olive oil infused with a garlic clove.

The challenge becomes not eating all the croutons before the salad is made. It’s dressed with a simple red wine vinaigrette and as the salad marinates, the flavors meld lovingly.  A delicious side dish to grilled fish or meat, or turn it into a vegetarian main by adding chickpeas. Either way, you’ll love it!

Panzanella Ingredients

Besides bread, use fresh summer ingredients! Tomatoes that are in season and locally grown, if possible- will have the very best flavor.

Today I’ve added cucumber and radishes, but feel free to substitute red or yellow bell pepper.

Traditionally, the salad is made with with day-old focaccia bread, but here I’ve used a leftover rosemary sourdough bread. French bread, baguette, sourdough,  or most any rustic, unsliced bread will work great here.

Cut or tear the pieces into large-ish 1 inch cubes.

Before toasting the bread in the skillet add a smashed garlic clove to the olive oil, infusing it with goodness, and sure to get everyone salivating.

Toss the crispy garlicky croutons with the salad and dress with the vinaigrette.

Let it sit 10-15 minutes, toss again, then serve.

Make this Summer Panzanella Salad while local tomatoes are still in season…. for the BEST flavor!

Panzanella Salad Recipe

★★★★★ 5 from 2 reviews

• Author: Sylvia Fountaine
• Prep Time: 15
• Cook Time: 10
• Total Time: 25 minutes
• Yield: 6 1x
• Category: Salad
• Method: Tossed
• Cuisine: Italian

Print Recipe

Pin Recipe

---

Description

A simple delicious recipe for Summer Panzanella Salad ( Italian Bread Salad) with Garlicky pan-seared croutons, summer tomatoes, cucumber, red onion, radishes and fresh basil leaves.

---

Ingredients

Scale 1x2x3x

• 2-3 tablespoons olive oil
• 1 fat garlic clove, smashed
• 4 cups French bread, focaccia country bread, or crusty sourdough, cut into 1-inch cubes. Day old, even better!
• 1 1/2 pounds vine-ripened tomatoes, cut into wedges or bite sized pieces ( about 2 cups)
• 1 medium hothouse cucumber, unpeeled, sliced to 1/2-inch thick half moons
• 1 bunch radishes, sliced ( or sub 1 bell pepper)
• 1/4 of a red onion, very thinly sliced
• 20 basil leaves, torn

Panzanella Salad Dressing

• 3 tablespoons Red Wine or Champagne vinegar
• 1 tablespoon lemon juice
• 1/3-1/2 cup good olive oil
• 1 finely minced garlic clove (optional)
• salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat olive oil in an extra large skillet over med-low heat. Add the smashed garlic clove and swirl the oil around with it for 1-2 minutes until fragrant and the garlic is golden. Remove the garlic from the pan and add the cubes of bread tossing to coat well. Season the bread with salt and pepper.  Toast the bread in the delicious smelling garlic oil, stirring often for about 10 minutes until beautifully golden.
2. While the bread is toasting in the pan, prep the veggies and place in a large serving bowl.
3. When the bread is golden and crispy let it cool for a few minutes, then add it to the bowl.
4. Drizzle the salad with  olive oil, vinegar, lemon, garlic and sprinkle with salt and pepper. Toss until well combine. Taste, adjust salt, and add a bit more olive oil if necessary.
5. Let this stand 15-20 minutes before serving.  Right before serving toss in the torn basil leaves.
6. Enjoy!

---

Notes

This salad is especially delicious with summer vine-ripened tomatoes.  Feel free to add other veggies. Mini mozzarella balls are nice here, as well as capers.

Nutrition

• Serving Size: 1 cup
• Calories: 241
• Sugar: 2.6 g
• Sodium: 11.4 mg
• Fat: 23.5 g
• Saturated Fat: 1.8 g
• Carbohydrates: 5.2 g
• Fiber: 1.3 g
• Protein: 1 g
• Cholesterol: 0 mg

Keywords: panzanella salad, panzanella salad recipe, best panzanella salad

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave