Easy Panzanella Salad Recipe
A beautiful and easy panzanella salad with cucumbers, tomatoes and crusty croutons that is perfect for summer! Pairs well with Vinho Verde white wines.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Salad
- Method: Oven
- Cuisine: Portuguese
Ingredients
Scale
- 1 loaf stale crusty bread
- 1 apple, cored and chopped
- 1 english cucumber, cut in half lengthwise and sliced
- 4 tomatoes, chopped
- 4 ounces chorizo or chouriço or other salami, sliced and quartered
- 1 ounce prosciutto, chopped
- 8 ounces cheese of your choice, chopped, I used a goat milk cheddar (more suggestions below)
- 1 red onion, peeled and thinly sliced
- 1/2 cup olive oil plus more for making or croutons
- 1/4 cup red wine or balsamic vinegar
- Salt and pepper to taste
Instructions
- If your bread isn’t stale, you can speed up the process by cutting it into crouton-sized pieces, tossing it with some olive oil and toasting it in the oven at 275 degrees Fahrenheit for 20-30 minutes until crisp.
- Combine the croutons, apple, cucumber, tomatoes, chorizo, pancetta and red onion in a large salad bowl and toss.
- Make the dressing: combine the oil, vinegar, salt and pepper in a sealable container and shake vigorously to combine. Pour over panzanella salad, toss and serve immediately.
[i]Recipe notes:[/i] You can prepare the salad ingredients a few hours or even a day in advance but wait until serving to add the croutons and dressing. Cheese suggestions: goat milk cheddar, shaved parmesan, gouda, but almost anything will work!
Find it online: https://asideofsweet.com/easy-panzanella-salad-recipe/