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Panzanella salad in a white bowl
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5 from 6 votes

Crispy Panzanella Salad Recipe

Italian summer salad that is perfect to enjoy for lunch or on a side. Crispy and fresh combination of ingredients.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad
Cuisine: Italian
Keyword: easy, summer
Servings: 2
Calories: 602kcal
Author: Cooking Journey

Equipment

  • Baking tray
  • Oven
  • large bowl
  • knife and cutting board

Ingredients

  • 3 tbsp olive oil extra virgin
  • 3 slices ciabatta bread
  • 9 cherry tomatoes
  • 1 cucumber small, Persian or Lebanese
  • 1/2 red bell pepper seeded
  • 1/2 yellow bell pepper seeded
  • 1/2 red onion small
  • 1 handful mixed Italian salad leaves
  • 1 tbsp capers drained

For the dressing

  • 4 tbsp olive oil extra virgin
  • 1 tbsp grape vinegar
  • 1/4 tsp Dijon mustard
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/8 tsp black pepper freshly ground
US Customary - Metric

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.
    3 slices ciabatta bread
    Cut ciabatta bread into cubes.
  • Place on a baking tray and drizzle with olive oil.
    3 tbsp 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.
    4 tbsp olive oil, 1 tbsp grape vinegar, 1/4 tsp Dijon mustard
    In a small bowl add olive oil, vinegar and mustard.
  • Add salt and pepper.
    1/4 tsp salt, 1/8 tsp black pepper
    Add salt and pepper.
  • Mince garlic and add it to the dressing.
    1 clove garlic
    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.
    1 handful mixed Italian salad leaves
    Put salad leaves in a bowl.
  • Cut red bell peppers lengthwise, then cut in half and add to the bowl.
    1/2 red bell pepper
    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.
    1/2 yellow bell pepper
    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.
    1 cucumber
    Slice cucumber (remove the ends) and place in the salad bowl.
  • Cut red onion into slices and add to the bowl.
    1/2 red onion
    Cut red onion into slices and add to the bowl.
  • Cut tomatoes in half, add to the bowl.
    9 cherry tomatoes
    Cut tomatoes in half, add to the bowl.
  • Add capers.
    1 tbsp capers
    Add capers.
  • Add bread cubes.
    Add bread cubes.
  • Add dressing
    Add dressing
  • Mix and serve.
    Mix and serve.

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.

Nutrition

Calories: 602kcal | Carbohydrates: 36g | Protein: 7g | Fat: 50g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 36g | Sodium: 635mg | Potassium: 599mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1757IU | Vitamin C: 122mg | Calcium: 53mg | Iron: 2mg