Panzanella Salad

Course: Salad, salad dressing

Cuisine: Italian

Diet: Vegan

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 338kcal

Author: Shruthi Baskaran-Makanju

This quick panzanella salad is ready in just 10 minutes! With crusty bread, fresh veggies and herbs, and a red wine vinaigrette, it's perfect as a side or main dish.

Print Recipe Add to Collection

Ingredients

Panzanella salad

3 cups bread cubed, crusty
2 tomatoes ripe, save tomato juice for dressing
1 red onion sliced
½ cup zucchini diced
1 avocado diced
¼ cup fresh basil
½ teaspoon salt adjust to taste
¼ teaspoon black pepper adjust to taste

Red wine vinaigrette

¼ cup red wine vinegar
1 teaspoon dijon mustard
1 clove garlic minced
½ cup olive oil
¼ teaspoon salt adjust to taste
¼ teaspoon black pepper adjust to taste

Instructions

To make panzanella salad

Preheat the oven to 400°F (200°C).
Spread the cubed bread out on a baking sheet and bake for 8-10 minutes or until crispy and golden.
In a large mixing bowl, combine the chopped tomatoes, thinly sliced red onion, diced zucchini, avocado, and fresh basil leaves. Add a pinch of salt and pepper.

To make red wine vinaigrette

In a small mixing bowl, whisk together the red wine vinegar, Dijon mustard, and minced garlic (if using).
Drizzle in the olive oil while whisking the mixture continuously until the vinaigrette is emulsified and well combined. Season with salt and black pepper to taste.
Add bread cubes, and red wine vinaigrette to the mixing bowl and toss to combine well. Serve fresh or chilled.

Notes

Crispy bread: Skip stale, go oven-dried for texture! I've found that oven-dried bread just has better texture.
Salt & drain for tangy, juicy chunks. Use the juice in the vinaigrette to enhance the flavors.
Chilled or room temp: Serve your way, both are delish!

Nutrition