Panzanella or panmolle is a Tuscan and Umbrian chopped salad of soaked stale bread, onions, and tomatoes that is popular in the summer. It often includes cucumbers or zucchini, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy. It is truly a summer salad that is both satisfying and delicious.
Where does this Dish Come From?
Ok, so legend has it that this salad came about as a way of using leftover ingredients – such as the stale bread. And although you don’t really need stale bread in order to make this Summer Panzanella…when you think about it, it is a great way of using up bread that might otherwise go uneaten.
Should my other ingredients be Fresh?
in a word…yes! The fresher your ingredients such as tomatoes and basil, the tastier this Summer Panzanella is going to taste.
A Word About Olive Oil…
In a dish like this you really taste the olive oil, so it’s a great place to use your best stuff (relegate your less fancy olive oil for cooking with!). Make sure the oil is extra virgin, but don’t be tempted to over-complicate and go for an oil with added flavor. That may overpower the other ingredients. And this Summer Panzanella should taste fresh and simple.
Are you making this Summer Panzanella?
So, ok guys! If you make this salad, please leave a comment and additionally give this recipe a share! I love to hear from all of you, and I surely always do my best to respond to your comments. Lastly, if you do make this recipe, don’t forget to tag me on Instagram or Tik Tok! Because I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!
Other Salad Ideas…
Looking for more ideas for fresh, summer salads? Check out my Panzanella With Watermelon Dressing.
Summer Panzanella
Panzanella or panmolle is a Tuscan and Umbrian chopped salad of soaked stale bread, onions, and tomatoes that is popular in the summer. It often includes cucumbers or zucchini, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy. It is truly a summer salad that is both satisfying and delicious.
Ingredients
1 loaf of ciabatta bread, torn up into 2-inch pieces
1/3 cup extra virgin oil oil
Salt and pepper
5 large heirloom tomatoes, cut into chunks
1/2 small red onion, thinly sliced
1 cup halved cherry tomatoes
1 zucchini squash, 1/2 inch sliced
1 large ball of Mozzarella cheese, torn up
1 cup Basil leaves
Vinaigrette:
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1 teaspoon oregano
salt and pepper
Instructions
1. Preheat the oven to 350°F. Tear up bread, toss with extra virgin olive oil, season with salt and pepper and bake for 10-12 mins.
2. Mix all vinaigrette ingredients in a bowl and whisk.
2. Slice zucchini and grill on a hot grill pan or BBQ. Set aside.
3. Cut heirloom tomatoes into chunks, and set them aside. Place tomatoes, cherry tomatoes, and onion in a bowl. Add toasted bread and toss with dressing.
4. Top with grilled zucchini, mozzarella, and extra basil leaves.
Have made this twice now as a side to grilled chicken for dinner and it’s absolutely perfect and so easy to make!