Panzanella Salad

Panzanella Salad Recipe, Panzanella Salad

Oh friends, this is my new favorite thing!

We made a Panzanella Salad not that long ago to accompany our supper and now, it’s a staple salad recipe in our house.  This salad is perfect as a side but delicious as a light meal too (hello, lunch!).  I don’t know what I love best…the sour dough bread toasted up in there or the goat cheese?  That’s right…I put goat cheese in mine. #winning  My favorite part about this little recipe is that you can make as much or as little as you need.  You can make one serving for just a solo meal or you can make a huge batch to feed a crowd.  I promise you…you just want to make it!

Shopping List
1 loaf of sour dough bread, cut into cubes
Extra Virgin Olive Oil (EVOO)
2 cloves of garlic, chopped finely
1 pint of cherry tomatoes
1 red onion, chopped
1 big handful of basil, chopped
2 cucumbers (I used an English cucumbers so I didn’t have to peel it), chopped
2 zucchinis, chopped
red wine vinegar
salt and pepper
goat cheese, crumbed

Preheat your oven to 400 degrees.

Line a baking sheet with foil (for easy clean up) and spread your cubed bread down over the top.  Set aside.

In a small bowl, whisk together about a half a cup of EVOO with your finely chopped garlic.  Next, brush the tops of your bread crumbs with this mixture (it’s okay if you have some left over).  Once the tops are all brushed with your garlic EVOO, pop the baking sheet in the oven and toast up about 10 to 12 minutes (you’ll be able to tell when they’re toasted and ready to come out).  Remove from oven and set aside.

Next, build your salad: in a big bowl, add in your cherry tomatoes, chopped red onion, chopped basil, chopped cucumber, chopped zucchini and toasted up bread.  Set aside.

In a small bowl, whisk together your dressing.  Use 1 part red wine vinegar to 3 parts EVOO (depending on how much dressing you want for the size salad you’re making).  Whisk in a pinch of salt and pepper too.  Pour your dressing down over your salad and then add in your crumbled goat cheese (to taste, we like a lot of goat cheese!).  Toss and serve.

All of my favorite textures and flavors in one salad.  I’m telling you, your summer suppers must include this salad!

Panzanella Salad Recipe, Panzanella Salad

Panzanella Salad Recipe, Panzanella Salad
  • Charmaine Ng | Architecture & Lifestyle Blog May 31, 2017 at 4:46 am

    Panzanella salad is my guilty salad pleasure! I mean, my favourite ingredient in my salads are croutons, haha! Your version is perfect for summer!

    Charmaine Ng | Architecture & Lifestyle Blog

  • Nicole May 31, 2017 at 5:04 am


  • Narci Dreffs May 31, 2017 at 6:27 am

    Sourdough bread and goat cheese….Is this heaven? 😉 This looks AMAZING!

  • Lizzie @ This Happy Life May 31, 2017 at 6:37 am

    I’m drooling Shay!!! I love salads but get bored with them easily, this is just what I need right now, thank you!!!

  • Karen May 31, 2017 at 8:15 am

    YUM!!!! Looks so good!

  • Lindsay D May 31, 2017 at 9:08 am

    Yum! I’ve been trying to think of some summer sides. Thanks! 🙂

  • Alexis deZayas May 31, 2017 at 12:30 pm

    This sounds like the perfect lunch!!

  • Kelly May 31, 2017 at 12:57 pm

    Not a goat cheese fan, would you recommend any other kind of cheese, maybe Feta??

    • Mix and Match Mama May 31, 2017 at 1:22 pm

      Feta or Bleu!!

  • Lauren May 31, 2017 at 6:03 pm

    Try making it with Ciabatta that you cut in half and toast on the grill. Just brush it with a little olive oil. So good! And if you’re grilling, no oven on a hot day. #bonus

  • Jenna May 31, 2017 at 8:49 pm

    YUMMY! This sounds like the perfect summer lunch of dinner! My family would love this. It would also be perfect for a potluck. Thank you for sharing.

  • Stacy June 1, 2017 at 8:59 am

    So, I’ve been lining my pans with aluminum foil for years for easy cleanup, and just a few days ago I read an article on msn “reminding everyone once again” that it is dangerous to actually cook with aluminum foil because the aluminum can leech into the food. Am I the only one who has never heard this??? I’ve just been using parchment popup sheets since I read that!

  • Sabrina June 1, 2017 at 9:52 am

    Just found your blog and I love it! I will be making this. I am on board with anything with goat cheese!

  • Mary McMath June 3, 2017 at 11:42 am

    I made this today! So delish! I used fresh grated Parmesan cheese rather than goat cheese Total hit with my crew!

  • Southern & Style June 3, 2017 at 3:00 pm

    This sounds so delicious, my tummy is actually rumbling just reading the recipe!

    xoxo, SS

    Southern And Style

  • Becca June 21, 2017 at 3:43 pm

    I am making it this week! Do you have a problem with it getting soggy over a few days?

    • Mix and Match Mama June 21, 2017 at 4:04 pm

      The bread does get soggy after a day, but that’s okay with me. If you prefer it not, then keep it out of the salad until you’re ready to eat!