Panzanella Salad with Pesto Vinaigrette

Summer Panzanella Salad with Pesto Vinaigrette: A Tuscan-Inspired Delight

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Hey there, salad lovers! Ella here, bringing you a taste of Tuscany with my vibrant Summer Panzanella Salad. This isn’t your average bread salad – we’re kicking it up a notch with a zesty pesto vinaigrette that’ll make your taste buds dance! Perfect for using up day-old bread and those juicy summer tomatoes, this salad is a showstopper at any gathering.

Why You’ll Adore This Summer Panzanella Salad

  • Bursting with fresh, seasonal flavors
  • Great way to use up stale bread
  • Customizable with your favorite summer veggies
  • Pesto vinaigrette adds a unique, herbaceous twist
  • Ideal for picnics, potlucks, or as a light dinner

Let’s dive into this Italian-inspired culinary adventure!

Ingredients

For the salad:

  • 6 cups day-old crusty bread, cut into 1-inch cubes
  • 3 large ripe tomatoes, cut into chunks
  • 1 English cucumber, sliced
  • 1 red bell pepper, chopped
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup Kalamata olives, pitted and halved
  • 8 oz fresh mozzarella balls, halved

For the Pesto Vinaigrette:

  • 1/4 cup homemade or store-bought pesto
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Spread the bread cubes on a baking sheet and drizzle with a bit of olive oil. Toast in the oven for about 10 minutes, or until golden and crisp. Set aside to cool.
  3. In a large bowl, combine the toasted bread cubes, tomatoes, cucumber, bell pepper, red onion, basil, olives, and mozzarella.
  4. For the vinaigrette, whisk together the pesto, red wine vinegar, and olive oil in a small bowl. Season with salt and pepper to taste.
  5. Pour the pesto vinaigrette over the salad and toss gently to combine. Let the salad sit for about 30 minutes before serving to allow the flavors to meld and the bread to soak up the dressing.
  6. Give it a final toss before serving and enjoy your Summer Panzanella Salad!

Tips for Panzanella Perfection

  • Use a good quality, crusty bread like ciabatta or sourdough
  • The riper the tomatoes, the better – they’ll release more juices to soak into the bread
  • Feel free to add other summer veggies like zucchini or yellow squash
  • For a heartier version, add some grilled chicken or shrimp
  • This salad is best eaten the day it’s made, but the flavors will continue to develop if left overnight

Variations to Try

  • Swap the mozzarella for crumbled feta for a Greek-inspired twist
  • Add some cannellini beans for extra protein
  • Try sun-dried tomatoes in addition to fresh for an intense tomato flavor
  • Use a mix of colorful heirloom tomatoes for a stunning presentation

This Summer Panzanella Salad with Pesto Vinaigrette is my go-to recipe for those long, lazy summer evenings. It’s like a vacation to the Italian countryside in every bite! Whether you’re serving it as a side dish at a barbecue or enjoying it as a light main course, this salad is sure to impress.

Have you tried making Panzanella before? What’s your favorite way to use up stale bread? Let me know in the comments below, and don’t forget to share your creations on Instagram with the hashtag #EllasCucina!

Buon appetito!

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