Panzanella is an Italian salad traditionally made with stale bread, veggies, mozzarella and a zesty vinaigrette. This dish is perfect for summer and pairs well with just about any recipe.
My version of this salad uses croutons made from Ciabatta, grape tomatoes, cucumber, red onion, mozzarella balls, shredded romaine, basil and banana peppers.
To make croutons chop up a fresh loaf of Ciabatta. Toss with olive oil and some Italian seasoning. Bake on a baking sheet at 350 degrees for about 15 minutes or until desired crispiness.
Throw all ingredients together in a large bowl.
Drizzle with a mixture of balsamic vinegar, olive oil, lemon juice, salt, pepper and brown sugar.
Chill until ready to serve! If you're preparing awhile prior to serving I wouldn't recommend adding the vinaigrette until closer to serving. This will keep the ingredients from getting soggy. Enjoy!
- 1 small loaf ciabatta, chopped/torn into bite sized pieces
- olive oil
- 1 tablespoon Italian seasoning
- 1 cup romaine, shredded
- 8 oz mozzarella balls
- ½ cup grape tomatoes, halved
- ¼ cup banana pepper rings
- ½ red onion, sliced
- ½ cup cucumber, diced
- ½ fresh basil, torn
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- squeeze fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- ½ teaspoon brown sugar
- Preheat oven to 350 degrees.
- Toss Ciabatta with some olive oil.
- Season with Italian seasoning.
- Spread onto a baking sheet and toast for about 15 minutes or until desired crispiness.
- Toss with romaine, mozzarella, tomatoes, peppers, onion, cucumber and basil.
- In a salad shaker mix together vinegar, olive oil, lemon, salt, pepper and brown sugar.
- Pour dressing over salad or reserve until right before serving.
- Store in fridge until serving.
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