Real Recipes From Real Home Cooks ®

panzanella salad

(1 rating)
Recipe by
Kelly Voboril
Lebanon, KY

When it gets hot outside, who wants to use the oven?? This is one of my stand-bys for easy summer patio dining, when you can get fresh veggies and herbs easily. Enjoy! *Note: I tend to "eyeball" all my recipes, so feel free to use your own judgement with quantities!

(1 rating)
prep time 25 Min

Ingredients For panzanella salad

  • 3-4
    fresh tomatoes, chopped into 1 inch pieces
  • 1
    seedless cucumber, chopped into 1/2 inch pieces
  • 1/2
    red or yellow onion, coarsely chopped
  • 4 clove
    garlic, finely chopped
  • 1/2
    red bell pepper, chopped into 1/2 inch pieces
  • 1/2
    crusty, day old french baguette, sliced into 1 inch pieces
  • 6-7 lg
    fresh basil leaves, chopped
  • 1/2 c
    black olives, chopped, if desired
  • 1
    ball fresh buffalo mozzarella, chopped, or fresh mozzarella boccini balls
  • 1/3 c
    balsamic vinegar
  • 1/2 c
    extra virgin olive oil
  • salt and pepper to taste

How To Make panzanella salad

  • 1
    place all chopped ingredients except bread chunks into a large salad bowl and turn to mix well.
  • 2
    Add balsamic vinegar, oil, salt and pepper and turn to coat well. In a pinch, I have also used bottled balsamic dressing, as long as it is fresh and not too sweet tasting - the acidity works well with the fresh flavors!
  • 3
    Add the chunks of bread last, since they so readily soak up the liquids. You want the bread to still have some "tooth" to it. Let sit for a half-hour or so, it takes a bit for all the flavors to meld together. Mix lightly again before serving. Serve with a nice chilled beverage, and fish or chicken for a complete summer meal!