This classic panzanella salad has hearty vegetables, crusty bread, and fresh herbs. This is my go-to recipe from when I lived in Italy, with a slight twist to make it even more delicious. It is quick and easy and ready in 10 minutes, making it the perfect side salad or lunch.
Contents
📖 Recipe
Ingredients
Panzanella salad
- 3 cups bread, cubed, crusty
- 2 tomatoes, ripe, save tomato juice for dressing
- 1 red onion, sliced
- ½ cup zucchini, diced
- ¼ cup fresh basil
- 1 avocado, diced
- ½ teaspoon salt, adjust to taste
- ¼ teaspoon black pepper, adjust to taste
Red wine vinaigrette
- ¼ cup red wine vinegar
- ½ cup olive oil
- 1 teaspoon dijon mustard
- 1 clove garlic, minced
- ¼ teaspoon salt, adjust to taste
- ¼ teaspoon black pepper, adjust to taste
Instructions
To make panzanella salad
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Preheat the oven to 400°F (200°C).
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Spread the cubed bread out on a baking sheet and bake for 8-10 minutes or until crispy and golden.
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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
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In a small mixing bowl, whisk together the red wine vinegar, Dijon mustard, and minced garlic (if using).
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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.
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Add bread cubes, and red wine vinaigrette to the mixing bowl and toss to combine well. Serve fresh or chilled.
