Panzanella Salad
Fresh, colorful, and full of flavor, Panzanella Salad is the ultimate warm-weather salad. Crusty bread soaks up a tangy vinaigrette, while tomatoes, onions, and herbs make it perfect for entertaining or pairing with grilled mains.
Servings: 6 servings
Calories: 298kcal
Ingredients
- 4 cups crusty bread torn into 1-inch cubes
- ⅓+ ¼ cup olive oil
- 2 cups cherry tomatoes halved, or grape tomatoes
- ½ red onion thinly sliced
- ½ cup fresh basil leaves torn
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- salt to taste
- freshly ground black pepper to taste
Instructions
- Heat ¼ cup olive oil in a skillet over medium heat until shimmering.
- Add the bread and toast, stirring often, until it’s crisp on the outside but still has a bit of chew inside. Season with a little salt and pepper as it cooks.
- Transfer toasted bread to a paper towel-lined plate and allow to cool.
- Combine the tomatoes, red onion, and torn basil leaves.
- Add it to the bowl and gently toss everything together.
- Whisk the remaining ⅓ cup olive oil with red wine vinegar, Dijon mustard, honey, salt, and pepper until well mixed.
- Pour the vinaigrette over the salad and gently toss again to coat everything evenly.
- Let the salad sit at room temperature for 20 to 30 minutes so the bread can absorb the flavors without turning soggy.
Notes
Chef Jenn's Tips
- Go for bread that’s at least a day old—it holds up better. The crustier, the better.
- If your bread is still slightly warm when tossed with the dressing, it’ll soak up even more flavor.
- To make it more filling, add extras like chopped cucumber, mozzarella pearls, or grilled chicken.
Nutrition
Serving: 1cup | Calories: 298kcal | Carbohydrates: 37g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 401mg | Potassium: 206mg | Fiber: 2g | Sugar: 6g | Vitamin A: 349IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 3mg