One of my favorite go to salads in the summer, is the Panzanella Salad that I spruce up with loads of good summer produce. It is a weekly affair at my home, and my family craves it, and loves it! My Sunday farmer’s market trip, involves getting all the ingredients for this salad including the bread from this vendor who has amazing, delicious, freshly baked breads and pastries! They sell all kinds of bread such as whole grain, multi grain , sour dough loaves along with baguette and other beautiful kinds of breads! We use that bread to either make panzanella salad, or use it for paninis, or simply toast !
The authentic panzanella salad has day old or 2 day old bread that is crusty, is torn apart, tomatoes, red onions, basil, parmesan or mozzarella cheese and a simple vinaigrette to dress it all up. I add arugula, cucumbers, peaches, nectarines, grilled summer corn to this salad as well, and I toast the bread cubes in the oven with olive oil, maldon salt and smoked paprika for a bit of flavor. Simply add all the ingredients to the bowl, toss it all up with the red wine vinaigrette dressing and it is ready to eat! It turns out super delicious that one serving is not enough and I guarantee you, you will not stop at one serving too!
I feel so happy when my kids ask for these kind of meals, and ask for fresh produce in their diet. I try really hard to make sure that they get all the proper nutrition from the fresh, in season fruits and vegetables that are available in the market right now. They need healthy meals, and NOT processed foods, which is important as they are growing every day. This topic is near and dear to me, since they were babies. I will not go on about this topic but leave you with this gorgeous Panzanella Salad.
If you do make this recipe, please do not forget to tag me #thejamlab on Instagram and/or leave a comment on my blog, on this post below.
Thanks so much for reading!
- 1 loaf of day old sourdough loaf or a Pugliese loaf, cut into medium sized squares
- ¼ cup olive oil
- 1 tsp smoked paprika
- salt and pepper to taste
- 1 cup of heirloom cherry tomatoes, sliced into half
- 2 persian cucumbers cut into small cubes
- ½ red onion sliced thinly
- 1 slightly ripe peach cut into cubes
- 1 slightly ripe nectarine cut into cubes
- 1 cup fresh mozzarella balls, cut into half
- 2 cups arugula
- 10-12 basil leaves chiffonade
- 3 garlic cloves
- ½ cup red wine vinegar
- 1 cup olive oil
- 1 heapful teaspoon Dijon mustard
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- In a cookie sheet, add the sourdough cubes, olive oil, smoked paprika, salt and pepper and toss until all well coated. Put the sheet in the oven for 10 minutes. The cubes will be nice and crispy.
- In a small bowl, mix the red wine vinegar, olive oil, dijon mustard, salt and pepper and garlic. Whisk for a minute or so until well combined.
- In a large salad bowl, add the cooled bread cubes, tomatoes, cucumbers, red onions, mozarella pieces, peach, nectarine, basil leaves. Add in the dressing and toss to distribute the dressing well. Now add the arugula and toss lightly.
- Your summer panzanella is ready to eat!