Panzanella Salad

No ratings yet

Panzanella dreams are made of this: golden garlic-butter bread, fresh veggies, ripe avocado, and a bold balsamic dressing.

Prep Time20

Total Time20

Course: Salad

Cuisine: Italian

Keyword: panzanella, Panzanella Salad

Servings: servings

Author: Chelsea Lords

Cost: $9.84

Equipment

Sheet pan (15" x 10")
Wide-mouth Mason Jar or other sealable container

Ingredients

Dressing

2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon-style mustard
1 tablespoon honey
1/4 cup olive oil
Salt and pepper

Croutons

1 artisan sourdough baguette torn into small cubes, 4 cups
2 tablespoons olive oil
2 tablespoons unsalted butter melted
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder

Salad

3 cups cherry tomatoes halved or quartered, see note 1
1 cup mozzarella cheese pearls see note 2
1 fresh corn on the cob corn cut off, 3/4 cup, see note 3
1 large avocado sliced or chopped into bite-sized pieces
20 basil leaves torn
1 cup diced English cucumber

US - Metric

Instructions

Bread: Preheat oven to 350°F. Slice loaf into 1-inch slices and tear into 1-inch pieces. Add to a large bowl and toss with olive oil, melted butter, Italian seasoning, garlic powder, and salt and pepper (I use 1/4 tsp salt and 1/8 tsp pepper). Spread on a lined sheet pan and bake for 15–20 minutes, until crisp and dry. Let cool completely.
Dressing: Add all dressing ingredients to a jar. Add salt and pepper to taste (I use 1/8 tsp salt and 1/4 tsp pepper). Shake well to combine, then chill in the fridge while prepping the rest. Shake again before using.
Salad: Add completely cooled bread to a large bowl. Add tomatoes, mozzarella, corn, avocado, basil, and cucumber. Only add dressing to the portion you’ll eat right away, since it doesn’t store well once dressed. Drizzle with dressing to taste and toss gently. Let sit for 5–10 minutes so the bread soaks up the flavor. Toss again and serve.

Video

Notes

Note 1: I like using a medley of cherry tomatoes in red, orange, and yellow for more color. The better the tomatoes, the better the salad!

Note 2: Mini mozzarella pearls are fun, but not required. You can quarter larger mozzarella balls or cube block mozzarella into 1/2-inch pieces.

Note 3: I love using raw, fresh corn cut straight from the cob—it’s sweet and crunchy. Prefer it cooked? Grill it like this: Peel back husks, remove silk, and rub with oil. Sprinkle lightly with salt and pepper. Grill over medium-high heat (400–450°F), turning every 3–4 minutes until charred, about 12 minutes total. A grill pan works too!

Storage: This salad doesn’t keep well once mixed. To prep ahead, prepare and store everything (except avocado) separately. Add dressing and avocado right before serving.

Nutrition