Panzanella Salad
This Panzanella Salad is fresh, rustic, and full of bright summer flavor. Tossed with our Vinaigrette Dressing, made using Kinder’s Italian Herb Seasoning, it soaks into crusty bread and juicy tomatoes for a simple, satisfying bite. We love topping it with easy seasoned grilled chicken for a complete meal that’s hearty enough for dinner but still light and refreshing.
Ingredients
Bread
1 crusty baguette or country loaf, cut into 1 1/2-inch cubes
3 Tbsp olive oil
2 to 3 cloves garlic, skin on, smashed
Salad
3 to 4 heirloom tomatoes, cut into 1-inch pieces, or 2 cups cherry tomatoes halved
1/2 small red onion, thinly sliced
1 cup pitted olives
1 cup diced cucumber
1 Tbsp Kinder’s Italian herb seasoning
3/4 cup fresh basil leaves, torn
Salt and freshly ground black pepper to taste
Finish
Grilled Chicken (optional)
1 to 2 balls burrata (optional)
Extra virgin olive oil for drizzling
Flaky salt
Instructions
Preheat the oven to 400 degrees.
Place the bread cubes on a large baking sheet and drizzle with olive oil, tossing lightly just to coat. Spread into an even layer. Tuck the smashed garlic cloves directly onto the baking sheet underneath and around the bread so they gently perfume it as it roasts.
Roast for 10 minutes, turning once halfway through, until the bread is golden and crisp on the outside but still slightly tender in the center. Remove from the oven, discard the garlic cloves, and let the bread cool to room temperature. Make your dressing while the bread is toasting.
If topping with grilled chicken, now's a good time to get that going while the bread cools.
In a large serving bowl, combine the cooled toasted bread cubes, tomatoes, red onion, olives, and cucumber. Drizzle with the vinaigrette and toss gently. Let sit for 10 to 15 minutes so the bread absorbs the tomato juices and dressing. Taste and adjust seasoning if needed.
Transfer the salad to a serving platter and serve at room temperature.
Our preferred add ons:
Slice or cube the rested chicken and fold it into the salad along with the torn basil.
Tear or scoop the burrata and place it in generous dollops over the top. Drizzle lightly with extra virgin olive oil and sprinkle the burrata with flaky salt just before serving.
Related Recipes
Panzanella Salad
This Panzanella Salad is fresh, rustic, and full of bright summer flavor. Tossed with our Vinaigrette Dressing, made using Kinder’s Italian Herb Seasoning, it soaks into crusty bread and juicy tomatoes for a simple, satisfying bite. We love topping it with easy seasoned grilled chicken for a complete meal that’s hearty enough for dinner but still light and refreshing.
Ingredients
Bread
1 crusty baguette or country loaf, cut into 1 1/2-inch cubes
3 Tbsp olive oil
2 to 3 cloves garlic, skin on, smashed
Salad
3 to 4 heirloom tomatoes, cut into 1-inch pieces, or 2 cups cherry tomatoes halved
1/2 small red onion, thinly sliced
1 cup pitted olives
1 cup diced cucumber
1 Tbsp Kinder’s Italian herb seasoning
3/4 cup fresh basil leaves, torn
Salt and freshly ground black pepper to taste
Finish
Grilled Chicken (optional)
1 to 2 balls burrata (optional)
Extra virgin olive oil for drizzling
Flaky salt
Instructions
Preheat the oven to 400 degrees.
Place the bread cubes on a large baking sheet and drizzle with olive oil, tossing lightly just to coat. Spread into an even layer. Tuck the smashed garlic cloves directly onto the baking sheet underneath and around the bread so they gently perfume it as it roasts.
Roast for 10 minutes, turning once halfway through, until the bread is golden and crisp on the outside but still slightly tender in the center. Remove from the oven, discard the garlic cloves, and let the bread cool to room temperature. Make your dressing while the bread is toasting.
If topping with grilled chicken, now's a good time to get that going while the bread cools.
In a large serving bowl, combine the cooled toasted bread cubes, tomatoes, red onion, olives, and cucumber. Drizzle with the vinaigrette and toss gently. Let sit for 10 to 15 minutes so the bread absorbs the tomato juices and dressing. Taste and adjust seasoning if needed.
Transfer the salad to a serving platter and serve at room temperature.
Our preferred add ons:
Slice or cube the rested chicken and fold it into the salad along with the torn basil.
Tear or scoop the burrata and place it in generous dollops over the top. Drizzle lightly with extra virgin olive oil and sprinkle the burrata with flaky salt just before serving.