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
Recipe - HIGHLAND BRIDGE
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
- In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat.
- 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.
- Add garbanzo beans, roasted red peppers, mozzarella, salami, tomatoes and fresh basil, stirring to combine.
- In a small bowl whisk together olive oil, red wine vinegar, Dijon, Italian seasoning, salt and pepper.
- 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
Shop Ingredients
Makes 6 servings
L&B Italian Round Artisan Bread, 21 Ounce
$6.99$0.33/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Minnesota Creamery Salted Butter, 1 Pound
$4.89$4.89/lb
Our Family Garbanzo Beans, 15.5 Ounce
$1.59$0.10/oz
Alessi Fire Roasted Italian-Style Red Peppers, 7.5 Ounce
$2.99$0.40/oz
BelGioioso Sliced Fresh Mozzarella Cheese Log, 8 Ounce
$4.99$0.62/oz
L&B Genoa Salami, 1 Pound
$13.99/lb$13.99/lb
Bushel Boy Red Cherry Tomatoes, 1 Pint
$4.99$4.99/pt
L&B Fresh Organic Basil, 0.75 Ounce
$3.79$5.05/oz
Sartori Shredded Parmesan Cheese, 7 Ounce
$5.79$0.83/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
L&B Italian Red Wine Vinegar, 17 Ounce
$7.99$0.47/oz
L&B Honey Dijon Mustard, 9 Ounce
$5.19$0.58/oz
L&B Italian Seasoning, 0.7 Ounce
$6.19$8.84/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.69$0.27/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Directions
- In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat.
- 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.
- Add garbanzo beans, roasted red peppers, mozzarella, salami, tomatoes and fresh basil, stirring to combine.
- In a small bowl whisk together olive oil, red wine vinegar, Dijon, Italian seasoning, salt and pepper.
- Pour dressing over bread mixture, stirring well to combine. Serve sprinkled with Parmesan cheese. Enjoy!