throwback thursday.. panzanella salad..

this is my favorite salad.. it's easy, it's refreshing and it's so freaking good.. my cousin is coming into town soon from cali.. and we are going to take her and her hubby on a boat ride then back to the house for a family bbq.. i am going to grill some ribeye steaks, make some twice baked taters, serve as an appetizer these spicy lemon garlic shrimp and this salad.. it's perfect for an outdoor bbq!! i can't wait..

panzanella salad

prep time: 10 minutes
cooking time: 7-10 minutes
servings: 8-10


4 cups cubed bread {i used ciabatta}
1/2 tblsp. italian seasoning {2 tsp. each of thyme, oregano & rosemary}
1/2 tblsp. garlic powder
salt and pepper
2.5 tblsp. olive oil


preheat your oven to 400 degrees {f}.. line your baking sheet with foil or parchment.. cut up your bread and put in a large mixing bowl.. in a smaller mixing bowl combine seasoning, salt, pepper and olive oil.. then pour over bread and toss to coat.. spread out in an even layer on your baking sheet and bake for 7-10 minutes or until golden brown..check after 5 minutes and toss them around so they get browned evenly.. remove when done and set aside to cool..



10 oz. cherry tomatoes, halved
1 cucumber, cubed
8 oz. ciliegine {small mozzarella balls, the ones i bought where marinated in olive oil and seasoning}, halved *i saved the oil*
5 sliced of pancetta, diced, cooked, drained and cooled {bacon is fine too if you don't have pancetta}


2 garlic cloves, minced
1/3 cup balsamic vinegar
2/3 cup olive oil {i used the oil the cheese came in and wow was it good}
salt and pepper


in a large mixing bowl or platter combine croutons, cheese, cucumber, tomatoes and pancetta.. in a small mixing bowl combine dressing ingredients and whisk... about 30 minutes before serving pour dressing over salad and put in the fridge until ready to serve.. putting the dressing on now won't make it soggy, promise.. it's a really good salad.. i can't wait to use my fresh veggies from the garden.

enjoy and get cook'n!!


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