This classic Italian bread salad with tomato and roasted summer vegetables is bursting with fresh garden flavors. Makes a light, easy summer meal.
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What's the Story Behind this Recipe?
Panzanella (or panmolle) is a Tuscan chopped salad made primarily of stale bread, onions, and tomatoes, most often dressed with oil & vinegar. It dates back to the peasant habit of soaking Tuscan stale bread and mixing it with garden vegetables. The name "panzanella" appears to be derived from the combination of pane (bread) and zanella (soup bowl).
Two of my favorite things - bread and fresh veggies - right there in one fast, easy to fix meal! I'm totally in!
What Goes into this Recipe
This panzanella salad recipe is perfect for late summer when gardens are bursting. The recipe itself is quite flexible: you can vary the veggies to suit your tastes or your garden's bounty. For the salad pictured here, I used squash, eggplants, tomatoes, and herbs fresh from our (tiny backyard) garden!
Ingredient Notes & Substitutions
• Bread: You can use any hearty, substantial bread for this recipe; however, it is traditionally made with Tuscan bread. (We usually use a good sourdough baguette.)
• Vegetables: This panzanella recipe was created for maximum flexibility: I don't think we've ever made it exactly the same twice. Use any fresh garden vegetables that you like. (Tip: Grilled corn is a great addition!)
How to Make this Recipe
Toast Bread Cubes
Preheat oven broiler to 400°F | 205°C. Line a baking sheet with parchment or a Silpat mat.
Drizzle 2 tablespoons olive oil over bread cubes and toss to coat. Sprinkle lightly with salt.
Place bread cubes on prepared baking sheet under broiler, about 8-inches from the heat. Leave the oven door cracked open, and keep an eye on them.
When you begin to see the bread cube tips turning golden, take them out. This should take about 3 minutes or less.
Using a spatula or tongs, toss the cubes again and put them back into the oven. Continue to toast until they are gently toasted thorough: about another 3 minutes.
When bread cubes are toasted, remove from baking sheet and set aside.
Roast Vegetables
Preheat oven to 400°F | 205°C.
In a large bowl, combine sliced onion, eggplants, squash and half of the sliced tomatoes.
Reserve the other half of the tomatoes for later. Set aside.
Drizzle 2 tablespoons each olive oil and balsamic vinegar over vegetables. Sprinkle with salt and pepper and toss to coat.
Pour vegetables onto baking sheet and shake the sheet gently to distribute them evenly.
Bake in preheated oven (400°F | 205°C) for 25-30 minutes, until eggplants are completely cooked.
Make Dressing
Spoon out ½ cup of the tomatoes from the roasted vegetables on the baking sheet. Allow the rest of the roasted veggies to cool slightly while you proceed.
In a blender cup, combine the ½ cup of roasted tomatoes, chopped garlic, 2 tablespoons each balsamic vinegar and olive oil. Pulse a few times to combine.
Toss Salad
In a large bowl, combine chopped romaine, toasted bread cubes, remaining fresh tomato halves, cucumber, roasted vegetables, feta, fresh herbs, and balsamic tomato dressing. Toss gently to coat.
Allow to chill for up to 2 hours before serving.
Toss once more before serving and garnish with additional crumbled feta.
FAQs & Expert Tips
Did you know that real Tuscan Bread is saltless? Tuscan bread is a staple in Tuscan cuisine, traditionally employed in such dishes as ribollita, pappa al pomodoro, and of course, panzanella.
Panzanella is a delicious, light meal all on its own. If you want a more substantial meal, it pairs well with just about any simple, grilled meat. Grilled chicken, steak, and seafood are all good choices.
Unfortunately, panzanella doesn't usually keep well, and should be eaten the day it is prepared.
If you don't mind the "old salad" texture, any leftovers will be good for a day or two if properly refrigerated.
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Classic Tuscan-Style Panzanella Salad
Equipment
- 1 Blender
Ingredients
- 1 pound baguette (or other hearty, rustic bread) cut into bite-sized cubes
- 1½ pounds cherry tomatoes sliced in half (or regular-sized, cut into 1-inch pieces)
- 1 small summer squash (zucchini or other) cut into ½-inch pieces
- 1 medium sweet onion cut in half and sliced stem to root
- ½ pound eggplant (mini, or full sized) quarter minis; peel and cut full-size into 1-inch pieces
- 6 tablespoons extra-virgin olive oil divided
- ¼ cup balsamic vinegar divided
- 2 cloves garlic roughly chopped
- 1 medium cucumber (optional) peeled, seeded, and cubed
- 6 cups coarsely chopped Romaine lettuce 2 small heads or 1 large
- 2 ounces feta cheese crumbled
- ½ cup packed fresh basil leaves (or a mixture of fresh basil and fresh mint leaves) roughly chopped
Instructions
Toast Bread Cubes
- Preheat broiler to 400°F | 205°C. Line a baking sheet with parchment or a Silpat mat.
- Drizzle 2 tablespoons olive oil over bread cubes and toss to coat. Sprinkle lightly with salt. Place bread cubes on prepared baking sheet under broiler, about 8-inches from the heat. (Not the closest rack to the element.) Leave the door open and keep an eye on them. When you begin to see the bread cube tips turning golden, take them out. This should take about 3 minutes or less. Using a spatula or tongs, toss the cubes again and put them back into the oven. Continue to toast until they are gently toasted thorough: about another 3 minutes. When bread cubes are toasted, remove from baking sheet and set aside. Preheat oven to 400°F | 205°C.
Roast Vegetables
- In a large bowl, combine sliced onion, eggplants, squash and half of the sliced tomatoes. (Reserve the other half of the tomatoes for later.) Drizzle 2 tablespoons each olive oil and balsamic vinegar over vegetables. Sprinkle with salt and pepper and toss to coat.
- Pour vegetables onto baking sheet and shake the sheet gently to distribute them evenly.
- Bake in preheated oven [400°F | 205°C] for 25-30 minutes, until eggplants are completely cooked.
Make Dressing
- Spoon out ½ cup of the tomatoes from the roasted vegetables on the baking sheet. Allow the rest of the roasted veggies to cool slightly while you proceed.
- In a blender cup, combine the ½ cup of roasted tomatoes, chopped garlic, 2 tablespoons each balsamic vinegar and olive oil. Pulse a few times to combine.
Toss & Serve
- In a large bowl, combine chopped romaine, toasted bread cubes, remaining tomato halves, cucumber, roasted vegetables, feta, fresh herbs, and balsamic tomato dressing. Toss gently to coat. Allow to chill for up to 2 hours before serving. Toss once more before serving and garnish with additional crumbled feta.
Notes
Nutrition
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Post Originally published July 17, 2013. Previously Updated August 8, 2020.
Michelle says
This looks wonderful! I'll have to try this sometime 🙂
Shana Norris says
This looks so very yummy. Pinning it now to my "Yum: Salads" board!