Mediterranean Panzanella (Italian Bread Salad)

Chock-full of fresh garden flavors, this Mediterranean Panzanella (Italian Bread Salad with Tomato & Eggplant) makes a deliciously refreshing summer meal.

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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! 

You can use any hearty, substantial bread for this recipe; however, it is traditionally made with Tuscan bread. (I usually use a good sourdough baguette.)

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. 

This Mediterranean Panzanella salad 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! 

Post Updated August 8, 2020 (Originally published July 17, 2013)

Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant}

Chock-full of fresh garden flavors, this Mediterranean Panzanella {Italian Bread Salad} a light, flavorful summer weeknight meal.

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Course: Main Dish, Salad

Cuisine: Mediterranean

Keyword: eggplant, tomatoes

Prep Time:30 minutes

Cook Time:30 minutes

Total Time:1 hour

Servings: 6

Calories: 424kcal

Author: Renée ♥

Equipment

• Heavy Baking Sheet
• Blender

Ingredients

US Customary - Metric

• 1 pound baguette (or other hearty, rustic bread) cut into bite-sized cubes
• 1 ½ 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

• Gather and prep ingredients.

  Turn on broiler.

  Cover 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.
  
• 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.
  
• 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.
  
• 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.
  

Nutrition

Serving: 1serving | Calories: 424kcal | Carbohydrates: 54g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 594mg | Potassium: 668mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4842IU | Vitamin C: 35mg | Calcium: 159mg | Iron: 4mg

This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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This recipe was created for maximum flexibility: I don't think I've ever made it exactly the same twice. Feel free to any fresh garden vegetable that you like. 

Be sure to check out these other delicious meal-size salads; including our Potluck-worthy Cuban Salad, Spicy Thai Shrimp Salad (an Applebee's Copycat), and Vintage Layered Taco Salad. 

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