In our house, when bread gets old, we often prepare a quick stir-fried dish with chunks of bread, onion, tomato and few warm spices. We call it bread kachumbar, a dish I am yet to share out here. Panzanella Salad is something that I tried for the first time and I am seriously hooked. It’s easy to make and I absolute loved the entire flavor blend that went in.
What Ingredients are added in this Panzanella Salad
Pineapples cut in bite size. I grilled the pineapples because it brings out the sweetness.Scooped out Muskmelon ballsCherry tomatoes, sliced in halfromaine lettuceassorted cold cut meatsfresh mozzarella cheesethick slices of artisan bread
Red Wine Vinaigrette for the Salad
The dressing is very simple red wine vinaigrette. It’s tangy, tad bit savory with a hint of sweetness. It just got the salad together so beautifully that there were no leftovers in the bowl. This summer salad is so good that you will make it on repeat. A typical Panzanella Salad incorporates juicy tomatoes as the juice helps to break down the crusty bread. In this salad, the majority of the flavorful juice comes from the grilled pineapple and fresh melon. The cherry tomatoes and lettuce add a lovely refreshing crunch and to balance that, there is fresh mozzarella cheese. As for the bread, I had to grill it because seriously, nothing can beat that. It also means that you don’t have to wait for the bread to get stale and dried out!
Just go with whatever fruits you have, peaches or nectarines. Add kale instead of lettuce. Go with leftover roast chicken if cold cut is not your thing. I like to leave a few slices of bread as is so that I could dunk them in the juice at the bottom of the bowl. More salad ideas for you:
Grilled Watermelon Shishito Peppers Salad
Zaatar Roasted Cauliflower
Chicken And Quinoa Mason Jar Salad
