Panzanella Salad

Panzanella Salad
Panzanella Salad

Making a trip to the Farmers Market is so much fun for me. Sometimes, I have a list of things I want to buy but most times, I see some amazing fresh fruit or vegetable that I will figure out what to do with it when I get it home.

That's exactly what happened last Saturday. This big basket of yellow and red grape tomatoes were so pretty - I knew I would have no problem finding a use for them. Truth be told, I ate more than a few of them on the way home...

Panzanella salad is one of my favorites. Tomatoes, cucumbers, mozzarella cheese, basil... and then there is the bread. I used pumpernickel this time, but you could use wheat or a French baguette or crusty Italian bread as well. Our Tuscany Bread Dipping Seasoning is perfect for this salad with basil, oregano, rosemary as well as other flavorful spices and herbs and the vinaigrette with dried shallots is easy to make and really brings out all the fresh flavors of this dish.

Add some grilled or rotisserie chicken for a simple Summer dinner.

 Print Recipe

  1. Bread should be stale or crisp, but not hard. Toast bread cubes at 325 degrees until toasted (about 10-15 minutes) if necessary. Allow the bread cubes to cool before adding them to the salad.
  2. In a small bowl, combine vinegar, shallot, garlic, and black pepper.
  3. Let the mixture sit about 5 minutes to allow the dry spices to reconstitute, then slowly add olive oil while whisking the dressing. Continue whisking until olive oil is fully incorporated into the dressing.
  4. In a larger serving dish, add tomatoes, cucumbers, cheese and Tuscany Bread Dipping Seasoning.
  5. Add vinaigrette to the salad.
  6. Toss gently to combine.
  7. Add cooled bread cubes, toss.
  8. Garnish with the salt.
  9. Serve.