Crispy Panzanella Salad Recipe

Panzanella salad in a white bowl, served with a fork and a napkin
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Crispy panzanella salad is easy and delicious idea for vegan lunch. Serve it on a side with grilling dishes. Best Italian salad recipe to try this summer!

There are many panzanella variations, we offer our vegan recipe that we tested and loved! This is one of the best vegan salad ideas that we want to share with you. The combination of crunchy bread with vegetables makes it our go-to summer salad recipe!

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Looking for Italian salad recipes to try this summer? This bread salad is enough for lunch for two people. But if you serve crispy panzanella salad on a side, it will can be shared with 3-4 people.

Panzanella bread salad is one of the best summer salad recipes to try! Delicious salad in a bowl.

What is panzanella salad

You’d like to know first about the name of the salad, right? When you hear panzanella, you should know it is an Italian salad with bread. It consists of two words – pane (bread) and zanella (soup bowl). So basically it is a bread salad recipe served in a soup bowl.

Summer salad recipe is popular in Tuscan. It is also called panmolle.

We love this Italian salad, because it is beautiful, colorful and tasty. It fully represents the colors of Italy!

Panzanella salad in a bowl, served with tomatoes on the table

Ingredients for Italian salad – panzanella

Simple ingredient, big flavors in dressing. First of all, you will need few pieces of stale bread. I used ciabatta bread, cut it in square pieces, drizzled with olive oil. Of course can’t imagine Italian dish without olive oil! Then bake these ciabatta bread for 10 minutes until crispy, but not brown.

Then just add veggies you have and serve!

Ok, just kidding. I will specify the vegetables. Panzanella main ingredients are stale bread, onion and summer tomatoes.

For the best panzanella salad (to our taste), you will need small cherry torrito tomatoes. They are less watery, sweet and easy to cut. But you can also cut large fresh tomatoes.

Other vegetables to include in our delicious summer panzanella salad are cucumber, red onion, red and yellow bell pepper.

Add greens such as basil, but I used Italian salad mix, as I didn’t have basil. It turned out crispy and fresh!

Finish the salad with capers. They add a lovely lemony-salty touch.

What can you add more in panzanella salad? You can try add mozzarella, olives instead of capers.

Holding a bowl with panzanella salad in hands

How to make panzanella salad

Just mix all ingredients mentioned above!

But let’s speak about bread cubes, that make this Italian salad special. Use the white baguette, ciabatta or other Italian bread of your choice. Batter use a slightly stale bread, but you can use a fresh one, too.

You can cook the bread on the pan, but to my mind is better to bake in the oven. This will ensure it will bake evenly and will be crunchy.

Don’t over-bake, it needs just 10 -15 minutes to make it crispy, but not dry. Use olive oil for baking.

I recommend adding bread cubes just before serving the salad, so it doesn’t loose crunchiness. It will also soak all the dressing if you add it early.

Dressing for Italian salad

You can use this dressing for any summer salad with vegetables and greens! To make dressing for panzanella salad, you will need olive oil, salt, pepper, a touch of Dijon mustard and grape vinegar. Also add finely minced garlic.

I recommend using high quality olive oil, because it makes the difference!

If you plan to serve panzanella salad with chicken, you should try our Whole roasted chicken recipe.

How to store and serve bread salad

I recommend to enjoy this salad fresh, it is perfect for two people. But you can double the ingredients to serve it as a side dish for your summer party.

Store the salad up to 3 days in the fridge, but it is the most delicious on the first day! If you want to make it ahead, then cut the veggies in the salad bowl, make the dressing and leave it aside.

Also you can make the baked crunchy bread and store it in the box at room temperature. Just add the bread, the Italian dressing and mix before you’re ready to eat it. Let it infuse just for 10 minutes and enjoy!

Summer salad recipe to try

I think you already included this easy salad recipe in your summer menu? If you’re looking for more summer salad recipes, you should try these:

Hope you’ll enjoy this Italian salad with bread as much as we did! Let us know in the comments below how you like it and let’s stay in touch by subscribing to one of our social media channels.

Panzanella salad in a white bowl

Crispy Panzanella Salad Recipe

Cooking Journey
Italian summer salad that is perfect to enjoy for lunch or on a side. Crispy and fresh combination of ingredients.
5 from 6 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salad
Cuisine Italian
Servings 2
Calories 564 kcal

Ingredients
  

  • 3 tbsp good olive oil
  • 3 slices ciabatta bread
  • 9 cherry tomatoes
  • 1 small cucumber
  • 1/2 red pepper seeded
  • 1/2 yellow pepper seeded
  • 1/2 red onion small
  • 1 handful mixed Italian salad leaves
  • 1 tbsp capers drained

For the dressing

  • 4 tbsp good olive oil
  • 1 tbsp grape vinegar
  • 1/4 tsp Dijon mustard
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper

Instructions
 

Prepare ciabatta

  • Preheat oven to 350°F (180°C). Line the baking tray with parchment paper.
    Preheat oven to 350°F (180°C). Line the baking tray with parchment paper.
  • Cut ciabatta bread into cubes.
    Cut ciabatta bread into cubes.
  • Place on a baking tray and drizzle with olive oil.
    Place on a baking tray and drizzle with olive oil.
  • Bake ciabatta for 10-15 minutes. Let it cool before adding to the salad.
    Bake ciabatta for 10-15 minutes. Let it cool before adding to the salad.

Make the dressing

  • In a small bowl add olive oil, vinegar and mustard.
    In a small bowl add olive oil, vinegar and mustard.
  • Add salt and pepper.
    Add salt and pepper.
  • Mince garlic and add it to the dressing.
    Mince garlic and add it to the dressing.
  • Mix and set aside
    Mix and set aside

Make the salad

  • Put salad leaves in a bowl.
    Put salad leaves in a bowl.
  • Cut red bell peppers lengthwise, then cut in half and add to the bowl.
    Cut red bell peppers lengthwise, then cut in half and add to the bowl.
  • Cut yellow bell peppers lengthwise, then cut in half and add to the bowl.
    Cut yellow bell peppers lengthwise, then cut in half and add to the bowl.
  • Slice cucumber (remove the ends) and place in the salad bowl.
    Slice cucumber (remove the ends) and place in the salad bowl.
  • Cut red onion into slices and add to the bowl.
    Cut red onion into slices and add to the bowl.
  • Cut tomatoes in half, add to the bowl.
    Cut tomatoes in half, add to the bowl.
  • Add capers.
    Add capers.
  • Add bread cubes.
    Add bread cubes.
  • Add dressing
    Add dressing
  • Mix and serve.
    Mix and serve.

Video

Notes

Store this salad up to 2 days in the fridge, but keep in mind that it is better to mix in bread just before serving.
Keyword easy, summer

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12 thoughts on “Crispy Panzanella Salad Recipe”

  1. Abigail Raines

    5 stars
    Panzanella Salad always screams summer to me! Love the delicious interaction between the bread and fresh components of this salad! A must-make!

  2. 5 stars
    I love Italian cuisine, but I have never heard about Panzanella. It is a new word to learn, it is a new recipe to give a try! It sounds delicious!

  3. Nart at Cooking with Nart

    5 stars
    This salad looks so vibrant and refreshing. Looking for something light to make for dinner tonight and this is going to be it!

  4. Katerina | Once a Foodie

    5 stars
    I am loving the look of this salad! I have always admired but never actually made panzanella salad – and I think now is the time! Thanks so much for sharing your recipe.

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