Panzanella is a great way to use up leftover stale bread and you know how I love to NOT waste food! You can use any bread you like – gluten-free, grain-free all work too. It is classic to make panzanella with juicy tomatoes, onions, cucumbers and basil, but you can switch it up during different seasons.  Chickpeas are not a common ingredient in panzanella, but I love adding them to make this a main dish.  Also, the vinaigrette in this recipe is amazing. You can also make a crouton-less and chickpea-less version of this salad + the vinaigrette and use that as a topping for grilled steak, chicken or a side of fish. Just chop up the veg a little smaller! 

Why you’ll love this panzanella recipe

• it’s fresh and summery;
• it uses pantry staples like canned chickpeas and stale bread;
• you can use the vinaigrette on other salads;
• you can make it ahead!

Ingredients 

• Bread – use what you have, but the better the bread, the better the salad. I like using flavorful sourdough. I would trim any very, very hard crusts.
• Parmesan cheese – my favorite cheese!!  I buy a giant wedge at Costco and it’s the real deal. Feel free to omit from the croutons if you don’t eat dairy.
• Tomatoes – only summer tomatoes allowed in this recipe. If your tomatoes are pale, tasteless and hard, don’t use them in this recipe.  This salad loves the juice from ripe tomatoes.
• Garlic – a true superfood which gives this salad bite.
• Red wine vinegar – a classic acid for this vinaigrette
• Olive oil – the best oil for the job.  I rotate different brands, but I look for high quality unrefined olive oil in dark glass bottles.  And I store my oil away from heat to preserve freshness.
• Chickpeas – an optional ingredient and not traditional in panzanella, but why not add an easy protein.  Chickpeas are a little sturdier than a white bean or lentils, for example, so I prefer them here.
• Cucumbers – also in season right now. Maybe you have some growing in the garden, but if not, English cucumbers and Persian cucumbers are my favorite since the skin is thin and the seeds are small.
• Shallot – such a staple in my kitchen for dressings, salads and more.  Red onion or scallions can be a good swap in a pinch.
• Basil – tomato’s BFF!  I keep a bunch in a jar with a little water on my countertop.  My mom has several plants in her garden and it’s just the best!

How to make panzanella

1. Preheat the oven to 350 degrees F.
2. Make the croutons: Toss the bread with the oil in a medium bowl. Spread the bread on a parchment-lined baking sheet and bake for 10 minutes. Sprinkle half of the cheese (2 Tablespoons) over the bread and toss. Bake for another 10 minutes. Sprinkle remaining cheese and bake for 3 minutes. You want the croutons to be crisp on the outside with a little bit of chew on the inside.
3. Make the dressing: add tomatoes, garlic, salt, vinegar, and oil to a blender and blend until smooth. Taste for seasoning. Transfer vinaigrette into a glass jar if making this in advance.
4. Assemble the salad: place croutons in a salad bowl. Add chickpeas, tomatoes, cucumber, and shallot. Pour just enough tomato dressing to coat the salad and toss together. Taste for seasoning and garnish with fresh basil leaves.

Tips 

• don’t overcook the croutons. They should not be like rocks!
• use the best tomatoes you can find otherwise this salad isn’t quite as awesome.
• give yourself time to allow the bread to soak up some of the vinaigrette before you serve it.

Substitutions 

• Bread – sourdough, country bread, gluten-free or grain-free bread
• Parmesan – pecorino (sheep’s milk cheese) or vegan parmesan
• Chickpeas – cooked white beans or omit

Other recipes you may like 

*Farro with roasted vegetables and roasted tomato dressing

*Italian potato salad 

*Vegetarian chopped antipasto salad 

If you give this panzanella recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

 

 

 

 

 

 

View this post on Instagram

 

 

 

 

 

 

 

 

 

 

 

 

A post shared by Pamela Salzman (@pamelasalzman)