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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Bread salad with mozzarella

Panzanella Salad

Posted by: Ari Laing

Our panzanella salad combines homemade croutons, heirloom tomatoes, fresh mozzarella, ripped basil leaves, and crispy salami for an irresistible side dish! Tossed in a homemade vinaigrette, this Italian bread salad is best served after 30 minutes. It's flavorful, hearty, and tastes like summer!

recipe +-

Posted by: Ari Laing
Panzanella salad with salami
Print Recipe
5 from 2 votes

Panzanella Salad

Our panzanella salad combines homemade croutons, heirloom tomatoes, fresh mozzarella, ripped basil leaves, and crispy salami for an irresistible side dish! Tossed in a homemade vinaigrette, this Italian bread salad is best served after 30 minutes.
Prep Time20 mins
Cook Time10 mins
Resting Time30 mins
Total Time1 hr
Course: Salad, Side Dish
Cuisine: American, Italian
Keyword: bread salad, homemade croutons, panzanella salad dressing, tomato and bread salad
Servings: 10 servings
Calories: 268kcal
Author: Ari Laing

Equipment

  • Medium skillet
  • Rimmed baking sheet
  • Large mixing bowl

Ingredients

For the dressing

  • cup extra virgin olive oil
  • 3 Tbsp red wine vinegar
  • 1 clove garlic finely chopped
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp Kosher salt
  • ½ medium lemon zested, about 1 tsp
  • 1 Tbsp fresh lemon juice

For the salad

  • 5 cups ciabatta bread cut into 1" cubes
  • 2 Tbsp extra virgin olive oil
  • 1 tsp Kosher salt divided
  • 2 lbs heirloom tomatoes cut into 1" pieces, see note below
  • 6 oz genoa salami cut into ¼ - ½" pieces
  • 1 Tbsp neutral oil
  • ½ medium red onion thinly sliced into half moons, about ½ cup
  • ½ cup basil packed, hand ripped or roughly chopped
  • 8 oz fresh mozzarella hand torn or cut into 1" pieces
  • Flaky sea salt for serving

Instructions

  • Make the salad dressing. Place ⅓ cup extra virgin olive oil, 3 Tbsp red wine vinegar, 1 clove minced garlic, 1 tsp oregano, 1 tsp Dijon, 1 tsp Kosher salt, ½ lemon zested, and 1 Tbsp fresh lemon juice in a bowl. Whisk to combine, then set aside. Alternatively, place all dressing ingredients in a mason jar, then seal rightly and shake well.
  • Toast the croutons. Preheat oven to 375F. Place bread cubes on a rimmed baking sheet, then drizzle with 2 Tbsp extra virgin olive oil and ½ tsp Kosher salt. Bake until crispy, about 5-7 minutes. Set aside.
  • Salt the tomatoes. Place chopped tomatoes in a large bowl, then season with remaining ½ tsp Kosher salt. Let sit for 10 minutes (or while you prepare the rest of the salad).
  • Cook the salami. Heat 1 Tbsp neutral oil in a medium skillet over medium heat. When hot, add diced salami. Cook until crisp all over, about 3-4 minutes, stirring often. Drain on a paper towel lined plate or bowl.
  • Toss the salad. Combine all salad ingredients in a large bowl: toasted croutons, seasoned chopped tomatoes, crispy salami, sliced red onion, ripped basil, and fresh mozzarella. Drizzle the dressing on top, then toss to evenly coat.
  • Rest 30 minutes. Allow the panzanella salad to rest for at least 30 minutes or up to 1-2 hours max. Sprinkle with flaky sea salt, then serve!

Notes

  • If you can't find ciabatta, use sourdough, French bread, or baguette.
  • In place of heirlooms, you can use halved grape or cherry tomatoes, which hold their shape better over a longer period of time.

Nutrition

Sodium: 839mg | Calcium: 135mg | Vitamin C: 17mg | Vitamin A: 977IU | Sugar: 3g | Fiber: 2g | Potassium: 323mg | Cholesterol: 31mg | Calories: 268kcal | Monounsaturated Fat: 10g | Polyunsaturated Fat: 3g | Saturated Fat: 6g | Fat: 20g | Protein: 11g | Carbohydrates: 12g | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!