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Panzanella Salad

The following recipe is a reader request… 🙂 Panzanella salad is a great addition to a neighborhood backyard potluck. This recipe is one of two panzanella salads I have made for the fabulous families of Lomond Boulevard. I learned to make this salad at a cooking class and it has been well-received everywhere. Unfortunately, my other panzanella salad recipe is safely packed away in some box – stay tuned for the other recipe in August or so when I unpack my kitchen! Enjoy!

Panzanella Salad

2 cups mixed greens
2 cups ripe salad tomatoes, chopped
1/4 lb. shredded cheese
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tsp. fresh parsley, chopped
1 tsp. fresh basil, chopped
2 cloves garlic, minced
1/2 tsp. honey
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
2 – 3 cups Italian bread cubes (I buy foccacia or ciabatta)

1. Prepare the dressing – olive oil, balsamic vinegar, parsley, basil, garlic, honey, S & P. Toss the bread cubes and tomatoes in the dressing and let it sit in the fridge for about 30 minutes.

2. Wash and dry the lettuce. Pour the tomatoes and bread over the greens. Sprinkle with cheese. Serve and enjoy!

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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