Panzanella is Italian bread salad made with tomatoes. This Rainbow hued version is so much more! It has peppers, onion and cucumbers to give it loads of flavor, crunch and color. The bread is toasted then soaks up the garlic dressing and tomato juices which make it better and better as it sits. Perfect for summer potlucks and events!
My husband and I will be celebrating our 20th year together this September and next month will be our 15th wedding anniversary! It’s crazy to think I met him in 1998, and now it’s been 20 years! Where does the time go?
Even though it was 15 years ago when we tied the knot, I always think of our wedding when I make panzanella because it was one of the dishes that was served at our wedding. I love it that much. Yeah- no prime rib and potatoes for this foodie!
There is something truly sublime about the soggy- yet still crusty along the edges- bread. Folks, if you haven’t yet read my diatribe about good soggy then you may not know what I mean when I say it’s good soggy. But it is and I am in love! The bread is crisped first in the oven, then it’s soaked in the tomato juices and garlicky dressing.
That’s what makes it so great for a potluck or picnic in the summer- it just gets better and better as it sits! Or a wedding. Just sayin’…
In this panzanella, there’s also all sorts of other colorful veggies tossed in. Since all my favorite veggies are bursting out of the garden right now, cucumbers, peppers and onions- I added in as many colors as I possibly could. It’s like eating a rainbow! Are you going to think I am lame if I call it Rainbow Panzanella Salad? Doing it! Sorry not sorry. {At least I didn’t call it unicorn panzanella salad.}
Also basil and olives pep this panzanella up even more- because when it comes to unicorn rainbow panzanella- more is always more right!
Don’t miss this Ultimate Guide to Cucumbers!
QUESTIONS:
For those of you who are married- what did you have on the menu?
Do you think there is good soggy and bad soggy?
Unicorn Rainbows- yay or nay?
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This Rainbow hued version is so much more! It has peppers, onion and cucumbers to give it loads of flavor, crunch and color. The bread is toasted then soaks up the garlic dressing and tomato juices which make it better and better as it sits. Perfect for summer potlucks and events!
Ingredients
- 9 ounces crusty Italian bread, cut into bite-sized cubes
- 1 clove garlic, minced
- 2/3 cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup chopped fresh basil
- 1 large ripe red tomato, cored and cut into bite sized chunks
- 1 large ripe yellow tomato, cored and cut into bite sized chunks
- 1 red or orange bell pepper, cut into bite sized squares
- 1 purple or green bell pepper, cut into bite sized squares
- ½ red onion, root removed, peeled and sliced from stem end to root end
- 1 cucumber, peeled, seeded and cut into small bite-sized chunks
- ½ cup sliced pitted olives
Instructions
- Preheat oven to 350 degrees F.
- Spread bread out on a large baking sheet and transfer to the oven. Bake until crispy and starting to brown, 12 to 14 minutes.
- Meanwhile, whisk garlic, olive oil, red wine vinegar, Dijon, salt and pepper in a large bowl. Whisk in basil.
- Add the hot croutons and red and yellow tomato to the dressing, and toss to coat. Let sit, tossing occasionally until the bread has absorbed the dressing and tomato juices, 5 to 10 minutes. Stir in red and purple peppers, onion, cucumber and olives. Serve immediately or at room temperature within two hours. To make ahead further in advance, refrigerate.
Nutrition
- Serving Size: 1 cup
- Calories: 189 cals
- Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 3 g
I wish my relationship can last for many many years and one day I will be surprise when look back as you did.
Long time no heard about Panzanella and try it. And I never make it before. Thank for your sharing. I always say yes with every recipe you share, include Unioncorn
Thanks Ellen. It’s crazy to think we’ve been together that long. I feel old. Ha ha.
All the colors and flavors mesh perfectly in this dish! Thanks for sharing
Thank you Tisha. So glad you like it.
20 years together is definitely something to celebrate! Congratulations!
And man, that is beautiful with the rainbow of colors!
Thank you! It’s hard to believe it’s been that long!
Love all the vibrant colors and vibrant flavors in this recipe!
Thanks so much Lisa! Have a fantastic week.
I love a nice fresh salad! The flavors and colors in this are amazing!
I love salads of all kinds as well. Thanks for coming by Jessie.
I don’t remember what I had at my wedding. I was so drunk, lol. I do however think there is a good soggy such as croutons, pancakes, and stuffing.
I think you chose the right name because if it was named after unicorns I would be expecting sprinkles.
Ha ha Sondria. That’s funny. Your mentioning croutons reminds me that oyster crackers in soup or chowder would qualify as good soggy too, no?
This was so, so good, I couldn’t believe it. The key, I think is to get the bread really hard so there is still a bit of crunch left when you eat the salad. By far my favourite panzanella. My husband and I celebrated our 32nd anniversary this year. Time flies when you’re living life. Thanks for a great recipe!
I love that you liked the crunch of the bread too. That is the best! Happy anniversary to you as well.