A hot summer’s dream, this bruschetta panzanella salad recipe is one of the most delicious Italian salads, a peasant dish worthy of royalty.
Two of my favorite things, making the most beautiful mess of all. Grilled crusty bread, fragrant heirloom tomatoes, garlic, lots of garlic, olive oil and basil.
I know, crazy talk, but that is pretty much what is happening in that bowl of panzanella salad.
I grill a crusty Italian ciabatta bread, rub it well with garlic cloves and tear it into pieces, or you can use a knife to cut it if you like. Then you toss everything to coat with tomatoes, capers and red onion, in a classic Italian olive oil and red wine vinegar dressing. Then you cover it and let it sit on the kitchen counter for 20 minutes before diving into it. Just enough time for the crusty bruschetta to soak up that dressing and turn into magic. Trust me, it is worth the wait!
This is what rustic living is all about. Wholesome, fresh, nutritious meals, loaded with fragrance, texture and soul.
Because I had the time to heat up my grill, I decided to give it a Bruschetta salad spin, not only for the beautiful texture it adds, but also so I can get my garlic fix ha! Garlic does make the work go around, its true kids, just ask google 😉
Note worthy when making your bruschetta panzanella salad recipe:
- make sure to taste as you go and adjust seasonings in your salad dressing. You might like it more acidic, so add more red wine vinegar, or less, the key is to taste and adjust 11 times 😉
- keep an eye on the bruschetta while grilling. It only takes a minute to burn.
- In case you did burn the bread, not to panic. Take a serrated bread knife and scrape off the burnt layer of the bread. Unless you completely burned both sides, then you might have to start over.
I have a confession to make, but please don’t judge me okay ? I really love panzanella salad, but i also really love just saying the word Panzanella over and over.
Especially when i have guests, and they aren’t familiar with the term. Like dropping names you know:
- Anybody want some Bruschetta Panzanella Salad ?
- Where’s la Panzanella ?
- Italian Panzanella Salad coming right up!
- Have you tried my bruschetta panzanella salad recipe yet? Let me get you a bowl honey! teeheehee I know you guys, the little things that entertain me ..
A classic panzanella or Italian bread salad, is traditionally made with day old bread, something to be saved from going to waste. A true delicacy when done right!
That’s all from me today, trying to stay cool in this torrid heat wave with a pitcher of this Strawberry Basil Lemonade under my nose, and of course a large bowl of Bruschetta Panzanella Salad recipe 😉
- 1/2 ciabatta bread
- 2 lb heirloom tomatoes
- 1/2 red onion thinly sliced
- 2 clove large garlic
- 1 c basil leaves
- 1/3 c extra virgin olive oil
- 3 tbsp red wine vinegar + more to taste
- 2 tbsp capers
- Sea salt to taste
- Freshly cracked black pepper to taste
Slice the ciabatta bread into thick slices.
On a hot cast iron grill or grill pan char the bread quickly until nice grill marks for on each side. Take good care not to burn it.
Rub each side of each slice of the bruschetta ( grilled bread) with the garlic to your liking. Set aside and drizzle all over with some olive oil. Sprinkle with sea salt and allow to cool. Once cooled off and easy to handle, tear the bruschetta into small pieces and place into a bowl. You can use a serrated knife to cut it up if you prefer.
Slice the heirloom tomatoes and red onion and add them to the bowl with the bruschetta pieces.
In a small bowl whisk together the olive oil and red wine vinegar until combined. Season to taste with the sea salt and pour over the bruschetta panzanella salad.
Sprinkle the salad with the capers and toss to coat well. Adjust seasonings again to your taste and add the basil leaves on top.
Allow your panzanella salad to rest at room temperature for about 20 minutes before serving with freshly cracked black pepper on top.
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