This Tuscan-Style Panzanella recipe is a dinner salad that incorporates delicious vegetables and herbs and crusty bread.
How to Make Tuscan-Style Panzanella Salad Recipe
When you have leftover vegetables and day old bread, you know those extra halves and chopped pieces not needed for any other recipe, that’s when you need this delicious Tuscan-Style Panzanella Salad.
Why this salad? Well, to start, I like the idea of using up extra vegetables and not letting them go to waste.
And, when the veggies are already prepared (meaning: chopped, diced and sliced), it’s a no-brainer to put everything together for a fabulous (and super healthy) dinner salad.
Panzanella has a long history of being made by Italians–further back than the 16th century. In fact, it’s rumored that there was even a song by 16th century artist and poet, Bronzino, who gave accolades to this dish in a most robust way.
Now traditionalists will argue that true Panzanella should be made only with onions, bread and tomatoes, while other folks like to add more veggie goodness, depending upon what’s on hand at the moment.
I’m with the second crowd.
In fact, I’ve made this recipe for years and can honestly say that I rarely make this recipe the same twice.
And, this goes for the bread that’s one of the key ingredients in this recipe. I’ve used stale, toasted, and fresh crusty bread and even large herbed croutons alongside the myriad of vegetables.
Want to ‘gild the lily’ of this Panzanella recipe? Add large grated slices of parmesan to top the salad. This is done by using a potato peeler and pulling the blade toward you to create “wisps” of parmesan.
And, assembling the salad is a one-bowl meal-deal–which for busy families, makes for an easy-breezy dinner for sure.
I like to top the Panzanella with either a simple oil and vinegar or my French Dijon and Garlic Vinaigrette. Either way is delicious and simple make.
RELATED: Honey-Lime Dressing
It’s best if you serve this salad immediately. But if you are planning on eating it later, don’t add the bread or dressing until you are ready to serve it.
This Tuscan-Style Panzanella Salad Recipe easily feeds one or a crowd in a jiffy. Delicioso! Enjoy!
For more delicious salad recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.
Tuscan-Style Panzanella Salad Recipe
- 4 cups tomatoes chopped
- 1 cup red onions sliced
- 2 cups cucumbers sliced
- 1 cup green peppers chopped
- 4 cups bread stale, toasted, fresh–chopped into small bites
- 2 cups mozzarella fresh, sliced, quartered
- 2 cups salami quartered (optional) Dried cured is great for this recipe.
- 1/4 cup basil chopped finely
- French Dijon and Garlic Vinaigrette (Link in Recipe Notes)
- Assemble salad in a large bowl with all ingredients. Toss well with vinaigrette. Serve chilled. Enjoy!