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This Bruschetta Panzanella Salad was born out of leftover garlic bread and bruschetta! Exactly the way classic Panzanella (Italian stale bread salad) is intended to come together.

Happy Monday!

Monday. The day I peer into my fridge and decide which leftovers from the weekend can be given a new outlook on life.

Kind of the way I give myself a new outlook on life. Mondays are my chance to reset. To start the week off right and forgive myself for veering off course by getting back to good intentions.

Jump to Recipe

We had a glorious family-filled weekend.

Our whole crew came together to celebrate Will’s Birthday (21) with an Italian feast.

We started with an appetizer spread of 7-Layer Hot Italian Dip, Marinated Olives, Bruschetta, fresh mozzarella and pesto sauce, followed by a wonderful dinner of Chicken Parmesan, Caesar salad, and garlic bread.

Today I’m turning the leftover garlic bread, bruschetta, fresh mozzarella & basil into Bruschetta Panzanella Salad. Toasted bread cubes tossed with tomatoes, onion, cheese, herbs and balsamic vinaigrette.

It’s super simple, yet this rustic salad has so much flavor shining through.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Bruschetta Panzanella Salad featuring rustic bread cubes and fresh mozzarella in a wooden bowl

Bruschetta Panzanella Salad

Libby with Lemony Thyme
Day old bread, fresh tomatoes & bruschetta salad, fresh mozzarella and basil, red onion & grapes. Layers of flavor that really come together in this Bruschetta Panzanella Salad.
Prep Time 10 mins
Cook Time 10 mins
Course Salad

Ingredients
  

For the Balsamic Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1 Tablespoon balsamic vinegar
  • 1 clove garlic minced
  • salt & pepper to taste

For the Salad

  • 3 cups large cubed day old crusty bread
  • 1 cup bruschetta tomato sald (or sliced cherry tomatoes)
  • 1/2 cup fresh mozzarella cut or torn into pieces
  • 1/4 cup red onion thinly sliced
  • 1/4 cup red seedless grapes halved
  • 1/4 cup fresh basil leaves

Instructions
 

For the Balsamic Vinaigrette

  • Combine vinaigrette ingredients in a jar with a lid and shake until well combined.

For the Salad

  • Preheat oven to 350° F. Place cubed bread on baking sheet and toast for 10 minutes until crunchy.
  • Add toasted bread cubes and remaining salad ingredients into a large bowl. Toss with 2 Tablespoons Balsamic Vinaigrette to begin. Add more to taste, tossing well between additions. Allow salad to sit for 15 minutes before serving.

Even the leftover cake is going to get repurposed. Cake Pops here we come!!