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Panzanella Salad

Simple Panzanella Salad

The sky is the limit when it comes to mix and match options for this Simple Italian Panzanella Salad. Tomatoes, cucumbers, peppers, Italian meats, bread, and oh that dressing, my goodness!

Course Appetizer/Salad
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 -10 servings
Author Chris

Ingredients

For the salad

  • 1 large cucumber (sliced and quartered)
  • 5-6 plum tomatoes (sliced and quartered)
  • 1/2 of a red onion (chopped)
  • 1 cup toasted croutons
  • 2 cups fresh mozzarella cheese
  • 8 spicy pepperoncini (chopped)
  • 8 spicy pepperoncini (whole)
  • 1 large summer sausage (genoa or hard salami, sliced and quartered)
  • 5-6 large fresh basil leaves (chopped)

For the dressing

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper
  • pinch of kosher salt
  • 1 tablespoon grated Parmigiano Reggiano
  • 1 tablespoon dijon mustard

Instructions

  1. In a large bowl, put the croutons in the bottom and add the tomatoes. Let the tomato juices run over the croutons for a few minutes.
  2. Next add the cucumbers, red onion, and pepperoncini.
  3. Tear the mozzarella cheese into small pieces and add along with the meat.
  4. Give the ingredients a good mix.
  5. In a separate bowl mix the olive oil, balsamic vinegar, oregano, garlic, red pepper, salt, cheese, and dijon mustard. Once the dressing is well mixed pour the mixture into the salad and mix well.
  6. Let the salad chill in the refrigerator for a few hours, giving it a stir every half hour or so. This is necessary to allow the bread to soak up the juices from the tomatoes and dressing. Be patient.
  7. When you are ready to serve, garnish with the fresh chopped basil.