As the temperatures rise, there’s nothing quite like a light, refreshing salad to accompany your summer meals. And when it comes to satisfying that craving, few options are as delicious and easy-to-make as a panzanella salad. This classic Italian recipe typically consists of toasted bread, juicy tomatoes, and creamy mozzarella cheese, but we’ve taken the traditional formula to new heights with 18 innovative and flavorful variations.
From sweet summer peach salads to savory Mediterranean chickpea concoctions, our collection of panzanella recipes will keep you cool and satisfied all season long. Whether you’re a seasoned chef or a culinary newbie, these refreshing salads are sure to become a staple in your repertoire. So grab a fork and get ready to dive into the world of panzanella!
Classic Tomato and Basil Panzanella Salad
Classic Tomato and Basil Panzanella Salad Recipe
A classic Italian salad that’s perfect for warm weather, this panzanella salad combines juicy tomatoes with fresh basil, crispy bread, and a tangy vinaigrette. This recipe serves 4-6 people.
Ingredients:
– 3 cups stale white bread, cut into 1-inch cubes
– 2 large ripe tomatoes, diced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons red wine vinegar
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 350°F.
2. Toss bread cubes with olive oil, salt, and pepper on a baking sheet. Toast for 10-12 minutes or until crispy.
3. In a large bowl, combine diced tomatoes, garlic, and basil leaves.
4. Pour toasted bread cubes over the tomato mixture and toss to combine.
5. Drizzle red wine vinegar over the salad and toss again to coat.
6. Season with salt and pepper to taste. If using Parmesan cheese, sprinkle on top.
7. Serve immediately.
Cooking Time: 20-25 minutes
Grilled Vegetable Panzanella Salad
A summer twist on the classic Italian bread salad, this Grilled Vegetable Panzanella Salad is a refreshing and flavorful side dish perfect for warm weather gatherings.
Ingredients:
– 4 cups mixed vegetables (zucchini, bell peppers, eggplant, onions)
– 1 baguette, cut into 1-inch pieces
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup fresh mozzarella cheese, shredded
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– 2 tablespoons balsamic vinegar
Instructions:
1. Preheat grill to medium-high heat.
2. Brush vegetables with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, or until tender.
3. In a large bowl, combine bread pieces, grilled vegetables, garlic, mozzarella cheese, and basil.
4. Drizzle balsamic vinegar over the top and toss to combine.
5. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Summer Peach and Mozzarella Panzanella Salad
Celebrate the sweetness of summer with this refreshing salad that combines juicy peaches, creamy mozzarella, and crunchy bread.
Ingredients:
– 4 ripe peaches, diced
– 8 oz fresh mozzarella cheese, sliced
– 1 baguette, cut into 1-inch cubes
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic vinegar
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. Toss bread cubes with 2 tbsp olive oil, salt, and pepper on a baking sheet. Toast for 10-12 minutes or until lightly browned.
3. In a large bowl, combine toasted bread, peaches, mozzarella cheese, and chopped basil (if using).
4. Drizzle balsamic vinegar over the salad and toss to coat.
5. Serve immediately, garnished with additional basil leaves if desired.
Cooking Time: 15-20 minutes
Mediterranean Chickpea Panzanella Salad
A flavorful and refreshing twist on the classic Italian bread salad, this Mediterranean Chickpea Panzanella combines crispy chickpeas with juicy tomatoes, creamy feta cheese, and fragrant herbs for a satisfying and healthy meal.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 cups stale bread, cut into 1-inch cubes
– 2 large tomatoes, diced
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon extra-virgin olive oil
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss chickpeas with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast chickpeas in the preheated oven for 20-25 minutes or until crispy.
4. In a large bowl, combine bread cubes, roasted chickpeas, diced tomatoes, crumbled feta cheese, and chopped parsley.
5. Drizzle with red wine vinegar and toss gently to combine.
6. Season with salt and pepper to taste.
7. Garnish with fresh basil leaves, if desired.
Cooking Time: 30-35 minutes
Roasted Beet and Goat Cheese Panzanella Salad
Roasted Beet and Goat Cheese Panzanella Salad Recipe
Summary:
This recipe combines the natural sweetness of roasted beets with the tanginess of goat cheese, all wrapped up in a crispy bread salad. Perfect for a light yet satisfying meal or as a side dish.
Ingredients:
– 2 large beets
– 1 baguette, cut into 1-inch cubes
– 1/4 cup goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes or until tender.
2. While the beets are roasting, toast the bread cubes in a 350°F (180°C) oven for 10-12 minutes, or until lightly browned.
3. In a large bowl, combine toasted bread, crumbled goat cheese, chopped parsley, and roasted beets.
4. Drizzle with olive oil and season with salt and pepper to taste.
Cooking Time: 1 hour
Avocado and Corn Panzanella Salad
A refreshing twist on the classic Italian bread salad, this Avocado and Corn Panzanella Salad combines the creaminess of ripe avocados with the sweetness of corn and a crunchy crusty bread.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 2 ripe avocados, diced
– 1 cup cooked corn kernels
– 1/2 cup cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Toss bread cubes with olive oil and spread on a baking sheet. Toast for 10-12 minutes or until golden brown.
3. In a large bowl, combine toasted bread, diced avocado, cooked corn kernels, cherry tomatoes, and chopped basil.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 15-18 minutes
Caprese-Style Panzanella Salad
This Italian-inspired salad combines fresh mozzarella, juicy tomatoes, and fragrant basil with crispy bread and a drizzle of extra virgin olive oil. A perfect summer side dish or light lunch.
Ingredients:
- 1 baguette, cut into 1-inch cubes
- 2 large ripe tomatoes, diced
- 8 oz fresh mozzarella cheese, sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons chopped fresh basil
- Salt and pepper to taste
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Toss bread cubes with a pinch of salt and bake for 10-12 minutes, or until lightly toasted.
3. In a large bowl, combine diced tomatoes, mozzarella slices, and basil leaves.
4. Add toasted bread cubes to the bowl and drizzle with olive oil.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Watermelon and Feta Panzanella Salad
A refreshing twist on the classic Italian bread salad, this sweet and savory combination is perfect for warm weather gatherings.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 2 cups diced watermelon (about 1 small melon)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C). Toss bread with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Bake until lightly toasted, about 10 minutes.
2. In a large bowl, combine toasted bread, watermelon, feta cheese, and mint leaves.
3. In a small bowl, whisk together remaining 1 tablespoon olive oil and white wine vinegar. Pour dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional mint leaves if desired.
Cooking Time: 15 minutes
Herb-Infused Panzanella Salad with Balsamic Glaze
This Italian-inspired salad combines fresh herbs, crusty bread, and sweet balsamic glaze for a flavorful and refreshing dish perfect for any occasion.
Ingredients:
– 4 cups cubed bread ( Ciabatta or Focaccia work well)
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh basil
– 2 tablespoons chopped fresh mint
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled goat cheese (optional)
– 2 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Toss bread with olive oil, salt, and pepper on a baking sheet. Bake for 10-12 minutes or until lightly toasted.
3. In a large bowl, combine parsley, basil, mint, cherry tomatoes, and goat cheese (if using).
4. Add the toasted bread to the bowl and toss gently to combine.
5. Drizzle with balsamic glaze (see note) and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Note: To make balsamic glaze, reduce 1 cup of balsamic vinegar on low heat until thickened and syrupy, stirring occasionally. This will take about 10-15 minutes.
Spicy Shrimp and Arugula Panzanella Salad
This recipe combines the flavors of spicy shrimp, peppery arugula, and crunchy bread to create a unique and delicious salad. Perfect for a light and refreshing meal or as an appetizer.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups arugula
– 1 cup stale bread, cut into cubes
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons lemon juice
– 1 tablespoon red pepper flakes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, cumin, smoked paprika, salt, and pepper.
3. Add shrimp to the bowl and toss to coat.
4. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
5. In a large bowl, combine arugula, bread, feta cheese (if using), lemon juice, and red pepper flakes.
6. Slice grilled shrimp into small pieces and add to the salad.
7. Toss gently to combine.
8. Serve immediately.
Cooking Time: 15 minutes
Autumn Harvest Panzanella Salad with Squash and Kale
This hearty salad celebrates the flavors of autumn, combining roasted squash, kale, and crusty bread with a tangy vinaigrette.
Ingredients:
– 1 small butternut squash (about 2 lbs)
– 2 cups curly kale leaves
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1 baguette, cut into 1-inch cubes (about 2 cups)
– 1/2 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash: Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 45-50 minutes, or until tender.
3. Toast the bread: Toss baguette cubes with garlic and a pinch of salt. Roast in the oven for 10-12 minutes, or until lightly toasted.
4. Assemble the salad: In a large bowl, combine roasted squash, kale leaves, toasted bread, Parmesan cheese, and vinaigrette (see below). Toss to combine.
Vinaigrette:
– Whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
– Adjust seasoning as needed.
Cooking time: 1 hour 15 minutes
Citrus and Olive Panzanella Salad
This Italian-inspired salad combines the freshness of citrus with the savory flavor of olives, all wrapped up in a rustic bread crust. Perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 2 navel oranges, peeled and segmented
– 1/2 cup pitted green olives, sliced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss bread cubes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Bake for 10-12 minutes or until lightly toasted.
4. In a large bowl, combine orange segments, olives, parsley, and remaining olive oil.
5. Add the toasted bread to the bowl and toss gently to combine.
6. Drizzle with white wine vinegar and season with salt and pepper to taste.
Cooking Time: 15-18 minutes
Pesto Panzanella Salad with Sun-Dried Tomatoes
This Italian-inspired salad combines the creamy richness of pesto with the sweetness of sun-dried tomatoes, crunchy bread, and fresh mozzarella.
Ingredients:
– 1 cup cherry tomatoes, halved
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup freshly made pesto (see note)
– 4 cups cubed Ciabatta bread (1 day-old)
– 8 oz fresh mozzarella cheese, sliced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss the bread cubes with a pinch of salt and toast in the oven for 5-7 minutes or until lightly browned.
3. In a large bowl, combine the toasted bread, cherry tomatoes, sun-dried tomatoes, and pesto. Toss gently to combine.
4. Arrange the mozzarella slices on top of the salad.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Greek-Inspired Panzanella Salad with Cucumber and Olives
This refreshing salad combines the classic Italian bread-based panzanella with Greek-inspired flavors, featuring juicy cucumber, salty olives, and a hint of feta cheese.
Ingredients:
– 4 cups stale bread (such as baguette), cut into 1-inch cubes
– 2 large cucumbers, peeled and thinly sliced
– 1/2 cup pitted green olives, sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Fresh parsley leaves, chopped (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss bread cubes with olive oil, garlic, salt, and pepper on a baking sheet. Bake for 10-12 minutes or until lightly toasted.
3. In a large bowl, combine toasted bread, cucumber slices, olives, and feta cheese.
4. Drizzle with white wine vinegar and toss to combine.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley leaves, if desired.
Cooking Time: 20-25 minutes
Roasted Garlic and Parmesan Panzanella Salad
A twist on the classic Italian bread salad, this roasted garlic and parmesan panzanella is a flavorful and satisfying side dish or light lunch.
Ingredients:
– 1 baguette, cut into 1-inch cubes
– 3-4 cloves of garlic, peeled and separated
– 2 tablespoons olive oil
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 2 tablespoons extra-virgin olive oil (for serving)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the garlic cloves with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
3. In a large bowl, combine bread cubes, roasted garlic, Parmesan cheese, and parsley.
4. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper to taste.
5. Serve warm or at room temperature, drizzling with additional extra-virgin olive oil if desired.
Cooking Time: 25 minutes
Berry and Mint Panzanella Salad
This Italian-inspired salad combines fresh berries, crisp mint, and toasted bread for a refreshing summer treat.
Ingredients:
– 2 cups mixed berries (strawberries, blueberries, raspberries)
– 1/4 cup chopped fresh mint
– 1/2 baguette, torn into bite-sized pieces
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss bread with olive oil, salt, and pepper on a baking sheet.
3. Bake for 10-12 minutes or until lightly toasted.
4. In a large bowl, combine berries, mint, and toasted bread.
5. Drizzle balsamic vinegar over the top and toss gently to combine.
6. Sprinkle feta cheese (if using) and serve immediately.
Cooking Time: 15-20 minutes
Thai-Inspired Panzanella Salad with Peanut Dressing
Experience the bold flavors of Thailand in this refreshing twist on the classic Italian panzanella salad. Crunchy toasted bread, sweet juicy mango, and tangy pickled ginger come together in perfect harmony.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 2 ripe mangos, diced
– 1/2 cup pickled ginger, thinly sliced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons roasted peanuts
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toast the bread cubes for 5-7 minutes, or until lightly browned.
3. In a large bowl, combine toasted bread, mango, pickled ginger, cilantro, and peanuts.
4. In a small bowl, whisk together soy sauce, lime juice, and honey to make the dressing.
5. Pour the dressing over the salad and toss to combine.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 15-20 minutes
Smoky Eggplant and Tahini Panzanella Salad
A creamy, smoky, and savory salad that combines the best of Mediterranean flavors. This recipe is perfect for a quick and easy dinner or as a side dish for your next gathering.
Ingredients:
– 2 medium eggplants
– 1/4 cup tahini
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice eggplants into 1-inch thick rounds. Place on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the eggplant slices and sprinkle with minced garlic.
4. Roast in the oven for 20-25 minutes, or until the eggplants are tender and slightly caramelized.
5. In a blender or food processor, combine roasted eggplant, tahini, salt, and pepper. Blend until smooth.
6. In a large bowl, combine the blended eggplant mixture with cherry tomatoes, feta cheese (if using), and chopped parsley.
7. Serve immediately.
Cooking Time: 25-30 minutes
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