Italian Panzanella
Italian Panzanella is a hearty and delicious bread salad filled with Italian flavors. This panzanella is made with salami, fresh mozzarella, fresh tomatoes, basil, and a homemade Italian dressing!
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Salad
Cuisine: American, Italian
Servings: 8 servings
Calories: 751kcal
For the panzanella:
- 1 lb loaf Italian bread cut into 1” chunks (~8 cups)
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1 16 ounce can garbanzo beans, drained and rinsed
- ½ cup roasted red peppers sliced
- 8 ounces fresh mozzarella cut into bite-sized pieces
- 8 ounces salami prosciutto, or sopressata, cut into bite-sized pieces (I used a combination)
- 1 pint cherry tomatoes halved
- 2 tablespoons fresh basil chopped
- ¼ cup shredded Parmesan cheese for topping
For the Italian Vinaigrette:
- ½ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat.
Add half of the bread cubes and toast, until golden brown on most sides.
Repeat with remaining oil, butter, and bread cubes.
Place all toasted bread cubes into a large bowl.
Add garbanzo beans, roasted red peppers, mozzarella, salami, tomatoes, and fresh basil, stirring to combine.
In a small bowl whisk together olive oil, red wine vinegar, dijon, Italian seasoning, salt, and pepper.
Pour dressing over bread mixture, stirring well to combine.
Serve sprinkled with Parmesan cheese.
Enjoy!
Calories: 751kcal | Carbohydrates: 34g | Protein: 19g | Fat: 60g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 1395mg | Potassium: 409mg | Fiber: 3g | Sugar: 19g | Vitamin A: 671IU | Vitamin C: 18mg | Calcium: 202mg | Iron: 2mg