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5 from 3 votes

Summer Panzanella Salad

This Summer Panzanella Salad has all the flavors of a BLT for a super tasty, light weeknight meal.  It’s great for summer picnics & BBQs too!! 
Prep Time20 minutes
Cook Time10 minutes
Total Time1 hour
Course: Salads
Cuisine: Italian
Keyword: Summer salads
Servings: 6

Ingredients

For the salad: 

  • 6 cups sourdough bread cut into 1" cubes (this is about ⅔ of a loaf)
  • 1 tablespoon olive oil
  • 1 15 oz can garbanzo beans drained and rinsed
  • 12 - 14 baby carrots chopped
  • 4 oz fresh mozzarella cut into 1" cubes
  • 1 cup grape tomatoes cut into half
  • ¼ cup crumbled blue cheese
  • 3-4 slices cooked bacon chopped
  • 1 avocado cubed
  • 4 green onions chopped

For the vinaigrette: 

  • ¾ teaspoon Coleman's or other dried mustard
  • 1 ½ teaspoon minced shallot
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried sage
  • ½ teaspoon dried minced garlic
  • ¼ teaspoon coarse ground black pepper
  • teaspoon sea salt
  • ½ teaspoon granulated sugar
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon white wine vinegar
  • ¼ cup extra virgin olive oil

Instructions

  • Preheat oven to 300°F.  
  • Toast the bread. Place bread cubes on a rimmed baking sheet and drizzle with 1 tablespoon olive oil. Stir to coat. Toast for 15 - 20 minutes until lightly golden brown.  Remove from the oven and let cool.  
  • Make the vinaigrette. In a small bowl combine the mustard, shallot, oregano, basil, rosemary, thyme, sage, garlic, pepper, salt and sugar.  Mix well. Add the vinegars and stir to combine.  Whisk in the olive oil until blended.
  • Make the salad. While the cubes are baking combine beans, carrots, mozzarella, tomatoes and blue cheese in a large mixing bowl. Stir to combine and set aside.  
  • Toss the salad. Once the bread cubes are cool add them to the bowl with the veggies and mix well.  Slowly pour the dressing over the salad and toss until everything is well coated.  Place the salad in the refrigerator and let sit for at least 30 minutes.  
  • Add the toppings. Just before serving top with bacon, avocado and green onion.