Summer Panzanella Salad

5 from 2 votes

Summer Panzanella Salad is bursting with bright, fresh flavors including garden tomatoes, cucumbers, arugula, and basil. The addition of toasted bread, pepperoncini slices, fresh mozzarella, and a zesty red wine vinaigrette makes this a recipe repeat. Super fresh and delicious!

Course Salad

Cuisine Italian

Keyword summer panzanella salad

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 478kcal

Author Sue Ringsdorf

Ingredients

For the bread:

8 oz. bread (about 6-8 cups) - cut into one inch cubes
2-3 Tablespoons olive oil
kosher salt - to taste

For the other salad ingredients:

4 cups ripe tomatoes - cut into bite-sized pieces
2 cups English cucumbers - sliced or cubed
1/2 cup red onion - sliced thin
4 cups arugula - or other salad greens
1/2 cup sliced pepperoncini
6 oz. fresh mozzarella - cubed
1/2 cup fresh basil - chiffonade
pepperoncini slices - optional

For the dressing:

2/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon dijon mustard
a pinch of sugar - for a little sweetness
1/2 teaspoon onion powder
1/2 teaspoon Italian Seasoning
kosher salt and freshly ground black pepper - to taste

Instructions

Prep the bread. Chop the bread into bite-sized pieces. Toss with olive oil and spread on a baking sheet. Add a sprinkle of salt and pepper.
8 oz. bread (about 6-8 cups), 2-3 Tablespoons olive oil, kosher salt
Toast the bread. Toast the bread in a preheated 400 degree oven until slightly browned and crunchy, about 15 minutes.
Prep the remaining ingredients. Prepare the remaining salad ingredients and add to a large bowl. Add the toasted and cooled bread as well.
4 cups arugula , 4 cups ripe tomatoes, 2 cups English cucumbers, 1/2 cup red onion, 1/2 cup sliced pepperoncini, 6 oz. fresh mozzarella, 1/2 cup fresh basil, pepperoncini slices
Make the dressing. Combine the dressing ingredients in a mason jar – the olive oil, red wine vinegar, dijon mustard, a pinch of sugar, and seasonings. Shake well.
2/3 cup olive oil, 1/4 cup red wine vinegar, 1 teaspoon dijon mustard, a pinch of sugar, 1/2 teaspoon onion powder, 1/2 teaspoon Italian Seasoning, kosher salt and freshly ground black pepper
Add the dressing to the salad. About 15 minutes before serving, add the dressing to the salad and toss to combine.
Serve. Serve the salad in individual bowls immediately. The salad is best the first day as the bread tends to get soggy.

Notes

Possible Recipe Variations:

Change up the proportion of veggies. Don’ like arugula, use more fresh tomatoes.
Add peaches for a perfect summer fruit.
Add grilled corn or bell peppers.
Top the salad with shaved Parmesan.
Replace fresh mozzarella with marinated mozzarella balls.
Add dollops of fresh pesto at the end.
Add canned chickpeas to the salad or better yet – my crispy chickpeas!

Nutrition