This layered panzanella salad is a delightful twist on the classic Italian bread salad, featuring a colorful assortment of fresh vegetables, mozzarella, and homemade croutons. It's a perfect dish for summer gatherings or a light, refreshing meal any time of the year.
Certain ingredients in this recipe might not be common pantry staples. Ciabatta bread, used for the croutons, and fresh mozzarella may require a specific trip to the bakery or cheese section. Additionally, kalamata olives provide a unique, briny flavor that standard olives might not, so be sure to pick these up at the supermarket.
Ingredients for Layered Panzanella Salad
Ciabatta: This Italian white bread is airy and perfect for making croutons.
Extra-virgin olive oil: Adds a rich, fruity flavor to your croutons and vinaigrette.
Fine sea salt: Enhances the natural flavors of the ingredients.
Red wine vinegar: Provides a tangy, acidic touch to the dressing.
Dried oregano: Adds a hint of earthy, herbaceous flavor.
Garlic: Infuses the vinaigrette with a robust, aromatic essence.
Freshly ground black pepper: Adds a subtle kick and depth of flavor.
Red onion: Mellowed in the dressing, it offers a sweet and sharp contrast.
Tomatoes: Juicy and ripe, they are the star of the salad.
Cucumber: Adds a refreshing, crisp texture.
Fresh mozzarella: Soft, creamy cheese that pairs beautifully with the tomatoes.
Fresh basil: Adds a fragrant and aromatic touch.
Kalamata olives: These olives add a salty, briny punch to the salad.
One reader, Jasmina Calhoun says:
This layered panzanella salad recipe is a delightful burst of flavors and textures. The homemade croutons add a perfect crunch, while the fresh tomatoes and mozzarella blend beautifully. The vinaigrette ties everything together with a tangy kick. It's a refreshing and satisfying dish that's perfect for any occasion.
Key Techniques for Crafting the Perfect Panzanella Salad
How to make homemade croutons: Slice ciabatta into 1-inch cubes, drizzle with olive oil, sprinkle with salt, and bake at 425°F for 7 to 10 minutes until golden. How to prepare salad dressing: Combine olive oil, red wine vinegar, dried oregano, minced garlic, salt, and black pepper in a bowl and whisk until combined. How to pickle onions: Slice the red onion, cut the slices down the middle, and stir them into the salad dressing to mellow their flavor. How to assemble the salad: Layer tomatoes, croutons, cucumber rounds, mozzarella, pickled onions, basil, and olives on a serving platter, then drizzle with the remaining dressing and let marinate.
How To Make Layered Panzanella Salad
This panzanella salad is a flavorful Italian dish tossed with homemade croutons, tomatoes, cucumbers, and cheese dressed with simple vinaigrette.
Serves:
Ingredients
For Homemade Croutons:
- 4ozciabatta,or 3 cups cubed), or crusty sourdough bread, preferably stale, ¼th of a standard 1-lb loaf
- 2tbspextra-virgin olive oil
- ¼tspfine sea salt
For Vinaigrette:
- 2tbspextra-virgin olive oil
- 3tbspred wine vinegar
- ½tspdried oregano,plus extra for garnish
- 1clovegarlic,large
- ½tspfine sea salt
- freshly ground black pepper,to taste
- ½small red onion,thinly sliced
For Salad:
- 1lbtomatoes,cherry or grape, halved or quartered if large
- 1lbadditional tomatoes,smaller tomatoes are better, cut into bite-sized pieces
- 1small cucumber,(or 2 mini cucumbers), thinly sliced into rounds
- 8ozfresh mozzarella,small mozzarella balls or tear a larger ball into bite-sized pieces, optional
- ⅓cupfresh basil,(about ½ oz), roughly chopped
- 2tbspkalamata olives,and/or capers, thinly sliced
Instructions
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To make the croutons, preheat the oven to 425 degrees F. If desired, line a large, rimmed baking sheet with parchment paper for easy clean-up.
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Slice the bread into 1-inch cubes (no larger) and place them on the baking sheet. Drizzle the cubes with olive oil, sprinkle them with the salt, and toss until thoroughly combined.
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Bake for about 7 to 10 minutes until deeply golden.
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Meanwhile, prepare the salad dressing. In a bowl, combine the olive oil, vinegar, oregano, garlic, salt, and a generous amount of black pepper. Whisk until combined.
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Add the onion to mellow its flavor and lightly pickle it—first, cut the sliced onion down the middle to make the pieces more manageable.
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Then, stir the onions into the dressing. Place the bowl in the refrigerator while assembling the salad.
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To prepare the salad, transfer the prepared tomatoes to a large serving platter. Nestle about half of the croutons in between the tomatoes, and distribute the rest on top.
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Place the cucumber rounds and mozzarella all over the salad.
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Use a fork or hands to distribute the lightly pickled onions all over. Give the remaining dressing a stir and drizzle it over the salad.
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Sprinkle the basil and olives and/or capers on top, followed by a light sprinkling of extra black pepper and dried oregano. Ideally, let the salad marinate for 20 minutes (or up to 1 hour) before serving.
Nutrition
- Calories: 214.56kcal
- Fat: 14.09g
- Saturated Fat: 4.86g
- Monounsaturated Fat: 7.11g
- Polyunsaturated Fat: 1.26g
- Carbohydrates: 14.06g
- Fiber: 2.20g
- Sugar: 3.96g
- Protein: 8.87g
- Cholesterol: 22.40mg
- Sodium: 462.82mg
- Calcium: 178.58mg
- Potassium: 360.61mg
- Iron: 1.17mg
- Vitamin A: 102.76µg
- Vitamin C: 16.83mg
Pro Tip for Elevating Your Panzanella Salad Game
When making croutons, ensure the ciabatta cubes are evenly coated with olive oil and salt to achieve a uniform golden color and crisp texture. Tossing them thoroughly on the baking sheet helps distribute the seasoning evenly.
Time-Saving Hacks for Preparing Layered Panzanella Salad
Prepare the croutons ahead: Bake the croutons a day in advance and store them in an airtight container to save time on the day of assembly.
Use pre-made dressing: Opt for a high-quality store-bought vinaigrette to skip the step of making it from scratch.
Pre-chop vegetables: Slice the tomatoes, cucumber, and onion the night before and store them in the fridge.
Buy pre-sliced mozzarella: Purchase fresh mozzarella that’s already sliced to cut down on prep time.
Assemble in layers: Layer the ingredients directly in the serving dish to avoid extra mixing bowls and save on clean-up.
Substitute Ingredients For Layered Panzanella Salad Recipe
ciabatta - Substitute with sourdough bread: Sourdough has a similar texture and can be toasted to create crunchy croutons.
extra-virgin olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits.
fine sea salt - Substitute with kosher salt: Kosher salt has a similar taste and can be used in the same quantity.
red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a tangy flavor that works well in vinaigrettes.
dried oregano - Substitute with dried thyme: Thyme has a similar earthy flavor and can be used in the same quantity.
garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that complements vinaigrettes.
red onion - Substitute with yellow onion: Yellow onions have a similar texture and can be used raw in salads.
tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are sweet and juicy, making them a good alternative.
cucumber - Substitute with zucchini: Zucchini has a similar crunch and can be eaten raw in salads.
fresh mozzarella - Substitute with feta cheese: Feta cheese adds a tangy flavor and crumbly texture.
fresh basil - Substitute with fresh mint: Fresh mint provides a refreshing flavor that pairs well with the other ingredients.
kalamata olives - Substitute with green olives: Green olives have a similar briny flavor and can be used in the same quantity.
Presentation Tips for a Stunning Layered Salad
Use a large, flat serving platter: Choose a wide, shallow dish to allow the layered panzanella salad to spread out beautifully, showcasing all the vibrant colors of the tomatoes, cucumbers, and mozzarella.
Arrange tomatoes artfully: Slice the tomatoes into various shapes—wedges, rounds, and halves—to create visual interest. Place them in a scattered yet intentional pattern on the platter.
Nestle croutons strategically: Tuck half of the homemade croutons between the tomatoes, ensuring they peek through for texture contrast. Scatter the remaining croutons on top for added crunch.
Layer cucumber rounds: Thinly slice the cucumber and layer the rounds evenly across the salad. This adds a refreshing green element and a crisp texture.
Distribute mozzarella elegantly: Tear the fresh mozzarella into bite-sized pieces and place them evenly over the salad. Ensure each section of the platter has a bit of creamy cheese.
Add pickled onions with finesse: Use a fork to distribute the lightly pickled red onions over the salad. Their pink hue will add a pop of color and a tangy bite.
Drizzle dressing evenly: Stir the remaining vinaigrette and drizzle it over the entire salad, ensuring every ingredient is lightly coated for balanced flavor.
Garnish with fresh basil: Tear the fresh basil leaves by hand and scatter them generously over the salad. The vibrant green will enhance the dish's visual appeal and add aromatic freshness.
Add olives for depth: Sprinkle the kalamata olives sparingly across the salad. Their dark color and briny flavor will provide depth and contrast.
Finish with seasoning: Lightly sprinkle extra black pepper and a pinch of dried oregano over the top. This final touch will enhance the overall flavor and presentation.
Essential Kitchen Tools for Making Panzanella Salad
Oven: Used to bake the croutons until they are deeply golden.
Large, rimmed baking sheet: Provides a surface for baking the bread cubes evenly.
Parchment paper: Optional, but helps with easy clean-up after baking the croutons.
Knife: Essential for slicing the ciabatta, tomatoes, cucumber, and red onion.
Cutting board: Provides a stable surface for cutting the bread and vegetables.
Mixing bowl: Used to combine the salad dressing ingredients and to pickle the onions.
Whisk: Helps to thoroughly combine the vinaigrette ingredients.
Serving platter: Used to assemble and present the layered panzanella salad.
Fork: Useful for distributing the lightly pickled onions over the salad.
Measuring spoons: Ensures accurate measurement of the olive oil, vinegar, oregano, and salt.
Refrigerator: Used to chill the dressing and mellow the flavor of the onions.
Tongs: Handy for tossing the bread cubes with olive oil and salt before baking.
Budget-Friendly: Making Panzanella Salad at Home
This layered panzanella salad recipe is quite cost-effective for a household. Utilizing basic ingredients like ciabatta, tomatoes, cucumber, and mozzarella, it leverages fresh, affordable produce. The homemade croutons and simple vinaigrette add gourmet flair without breaking the bank. For a household of 4, the approximate cost is around $15-$20 USD. Overall Verdict: 8/10.
Is Layered Panzanella Salad Healthy?
The layered panzanella salad recipe is a relatively healthy dish, offering a balance of fresh vegetables, healthy fats, and whole grains. The salad is rich in:
- Vitamins and minerals from the tomatoes, cucumber, and basil
- Healthy monounsaturated fats from the olive oil
- Protein from the fresh mozzarella
- Fiber from the whole grain ciabatta croutons
However, there are a few aspects that could be improved to make the salad even healthier:
- The sodium content may be a bit high due to the added salt, olives, and mozzarella. Reducing the amount of added salt and using low-sodium olives could help.
- The ciabatta croutons, while delicious, are made from refined flour. Opting for whole grain bread would increase the fiber content and provide more nutrients.
To make this salad even more nutritious, consider the following suggestions:
- Add more colorful vegetables like bell peppers or carrots to increase the variety of vitamins and minerals
- Include a source of lean protein, such as grilled chicken or chickpeas, to make the salad more satiating
- Experiment with different whole grain bread options for the croutons, such as whole wheat sourdough or rye bread
- Use a mix of fresh herbs, like parsley or oregano, to add more flavor and antioxidants
- Reduce the amount of added salt and let the natural flavors of the ingredients shine through
Editor's Take: Why Layered Panzanella Salad is a Must-Try
This layered panzanella salad recipe is a delightful twist on the classic, offering a vibrant medley of textures and flavors. The homemade croutons add a satisfying crunch, while the fresh tomatoes and cucumber provide a refreshing contrast. The vinaigrette, with its tangy red wine vinegar and aromatic oregano, ties everything together beautifully. The addition of fresh mozzarella and kalamata olives introduces a creamy and briny element, enhancing the overall taste. Allowing the salad to marinate ensures the flavors meld perfectly. This dish is a harmonious blend of simplicity and sophistication, ideal for a summer gathering or a light, flavorful meal.
Enhance Your Layered Panzanella Salad Recipe with These Unique Side Dishes:
Delicious Alternatives to Traditional Panzanella Salad
Why trust this Layered Panzanella Salad Recipe:
This layered panzanella salad recipe is a delightful blend of fresh ingredients and homemade croutons. The vinaigrette adds a tangy kick, perfectly balancing the sweetness of the tomatoes and the creaminess of the mozzarella. The step-by-step instructions ensure a foolproof process, making it accessible for both novice and experienced cooks. Trust this recipe for its simplicity, flavor, and the satisfaction of creating a beautiful, restaurant-quality dish at home.
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