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Panzanella Salad

This classic Italian salad is the perfect contrast of crunchy and creamy, salty and sweet.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Course: Salad , Appetizer , Lunch
Cuisine: Italian

Ingredients

For the croutons
  • 1 small day old sourdough loaf
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic crushed
  • 2 teaspoons dried oregano
For the salad
  • 4 cups argula
  • ½ English cucumber sliced
  • 3-4 large heirloom tomatoes sliced
  • 1 cup grape tomatoes cut in half
  • 1 cup olives
  • 2 balls buffalo mozzarella torn
  • small handful mint
  • Small handful Basil
  • small handful oregano
Dressing
  • 2 tablespoons red wine vinegar
  • 6 tablespoons extra virgin olive oil
  • 1 clove garlic crushed
  • salt and pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 400ºF.
  2. Cut thick slices of sourdough then use your hands to tear each slice into bite-
  3. sized chunks.
  4. To a large mixing bowl add the torn sourdough, olive oil, crushed garlic and
  5. oregano. Use your hands to toss all the ingredients together to ensure the bread
  6. is fully coated then tip out onto a baking sheet and add some salt and pepper.
  7. Place the baking sheet in the oven and cook for 20 minutes or until the
  8. sourdough croutons are crisp and golden brown.
  9. Meanwhile, assemble the salad. In a serving bowl or platter arrange the
  10. arugula, sliced cucumber, heirloom and grape tomatoes, olives and torn
  11. mozzarella.
  12. Scatter over the baked sourdough croutons then drizzle generously with the
  13. dressing.
  14. Add the fresh herbs to garnish.
  15. Serve and enjoy.

Notes

  • • I used sourdough bread to take the croutons to the next level. You can use any day old bread but sourdough is really great in terms of complex flavor and texture.
  • • A Panzanella Salad is often seen with juicy ripe tomatoes. I went with a large heirloom variety mixed with some smaller grape tomatoes. You can use whatever is in season. For the best salad, ensure they are ripe.
  • • Use any salad items you wish for your Panzanella Salad. A good addition would be red onion or radish!
  • • The herbs really lift the salad in terms of taste and presentation. Fresh basil, mint and oregano are common in a Panzanella salad, but you can also use different herbs such as thyme or parsley.