I am trying to savor these last days of summer before everything turns into pumpkin spice flavor. As the second recipe in my Italian series, Panzanella Salad is a quick Italian dish that incorporates fresh vegetables with bread and a dressing of Extra Virgin Olive Oil and Balsamic vinegar. It is super simple to make and the flavors encompass the fresh vegetables of Summer.
It is hard to believe that it is already August, I mean where has the time gone people? I LOVE this salad for so many reasons, it is effortless, ready in 20 minutes or less and uses tons of fresh, seasonal ingredients straight from the garden or farmer’s market. Plus this dish reminds me of lazy summer days in the Tuscan countryside. This past summer my family got to enjoy some relaxation time after attending a family wedding in Coltibuono Italy. The days were long, humid and hot, the quintissential Italian summer. Strolling through the little towns in summer dresses and your hair pulled up, eating lunches at sidewalk cafes drinking wine and eating gelato, lots of gelato! It was magical!
When the weather is so hot outside you just want something simple and light for lunch. Here is where this amazing Panzanella salad comes in. If you’re not familiar with Panzanella salad, it’s a traditional Tuscan bread salad that gives day-old Italian bread a major makeover with juicy tomatoes, brightly colored bell peppers, & zesty red onions. Ohh and don’t forget about the fresh Mozzarella cheese!
The process to make this salad could not be simpler, dice up the ingredients, let the tomatoes marinate in the olive oil and vinegar for about 5 minutes. Combine, Toss and Serve! You have the perfect Summer Salad or meal in 20 minutes or less!
Note: It is super important to use quality Extra Virgin Olive Oil and Balsamic Vinegar in this salad, since it is very fresh and very simple. You CAN taste a difference! I used Oil & Vinegar Extra Virgin Olive Oil and Balsamic Vinegar in this recipe.
Enjoy my friends!
Ingredients:
- 2 Tablespoons Balsamic vinegar
- 2 Tablespoons Extra virgin olive oil
- 1 pint cherry tomatoes, halved
- Crusty Italian bread, or Tuscan Loaf cut into cubes
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1/2 red onion, thinly sliced
- 8 ounces Fresh Mozzarella, cubed into 1/2-inch pieces
- Kosher salt, to taste
- Fresh Basil, to garnish as desired
Instructions:
To marinate the tomatoes, add the tomatoes to a large bowl with the Balsamic vinegar, olive oil, and Kosher salt. Toss to combine and set aside to marinate while you dice the other vegetables.
Dice the bread into ½ inch cubes.
Dice the Fresh Mozzarella into ½ inch cubes.
Prep and dice the bell peppers and red onion.
To assemble the salad, add the cubed bread to the bowl with the tomatoes. Toss to combine, then let sit for a minute for the bread to soak in the oil & vinegar. Add in the bell peppers, onion, & mozzarella. Toss to combine. Taste and season additionally with Kosher salt as needed. Finish with a handful of fresh basil, & serve.
Buon Appetito!
Pin this Panzanella Salad recipe to your favorite Pinterest Salad or Side Dish board to make later!
Panzanella Salad
Panzanella Salad. A classic Italian salad comprised of fresh vegetables, crusty bread, Extra virgin Olive Oil and Balsamic Vinegar. Super simple to make and ready in under 20 minutes!
2 Tablespoons Balsamic vinegar
2 Tablespoons Extra virgin olive oil
1 pint cherry tomatoes, halved
Crusty Italian bread, or Tuscan Loaf cut into cubes
1 yellow bell pepper, diced
1 orange bell pepper, diced
1/2 red onion, thinly sliced
8 ounces Fresh Mozzarella, cubed into 1/2-inch pieces
Kosher salt, to taste
Fresh Basil, to garnish as desired
To marinate the tomatoes, add the tomatoes to a large bowl with the Balsamic vinegar, olive oil, and Kosher salt. Toss to combine and set aside to marinate while you dice the other vegetables.
- Dice the bread into ½ inch cubes.
- Dice the Fresh Mozzarella into ½ inch cubes.
- Prep and dice the bell peppers and red onion.