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Italian PanzanellaItalian Panzanella

Italian Panzanella

One of our favorite salads…without the lettuce. This hearty bread salad recipe from Twin Cities food blogger greens & chocolate is perfect for potlucks and summer barbecues.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Italian Panzanella
Italian Panzanella
Prep Time20 Minutes
Servings6
Cook Time15 Minutes
Ingredients
FOR THE PANZANELLA: 1 L&B Italian Round Artisan Bread, cut into 1-inch chunks (about 8 cups)
4 tablespoons olive oil, divided
2 tablespoons butter, divided
1 (16-ounce) can garbanzo beans, drained and rinsed
½ cup roasted red peppers, sliced
8 ounces fresh mozzarella, cut into bite-sized pieces
8 ounces salami, prosciutto, or sopressata, cut into bite-sized pieces (I used a combination)
1 pint cherry tomatoes, halved
2 tablespoons fresh basil, chopped
¼ cup shredded Parmesan cheese, for topping
FOR THE ITALIAN VINAIGRETTE: ½ cup olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon pepper
Directions
  1. In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat.
  2. Add half of the bread cubes and toast until golden brown on most sides. Repeat with remaining oil, butter and bread cubes. Place all toasted bread cubes into a large bowl.
  3. Add garbanzo beans, roasted red peppers, mozzarella, salami, tomatoes and fresh basil, stirring to combine.
  4. In a small bowl whisk together olive oil, red wine vinegar, Dijon, Italian seasoning, salt and pepper.
  5. Pour dressing over bread mixture, stirring well to combine. Serve sprinkled with Parmesan cheese. Enjoy!
20 minutes
Prep Time
15 minutes
Cook Time
6
Servings

Directions

  1. In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat.
  2. Add half of the bread cubes and toast until golden brown on most sides. Repeat with remaining oil, butter and bread cubes. Place all toasted bread cubes into a large bowl.
  3. Add garbanzo beans, roasted red peppers, mozzarella, salami, tomatoes and fresh basil, stirring to combine.
  4. In a small bowl whisk together olive oil, red wine vinegar, Dijon, Italian seasoning, salt and pepper.
  5. Pour dressing over bread mixture, stirring well to combine. Serve sprinkled with Parmesan cheese. Enjoy!