I have a delicious Mediterranean panzanella salad for you today. I’ve been making panzanella salads for what feels like forever but honestly didn’t know it was called a panzanella salad. I just thought it was called a bread salad.

Which it is… but you know what I mean.

With it being the middle of summer and all I’ve been feeling all the salads lately. Normally I’m not too much of a salad person. I’m not much a fan of all the lettuce and heavy dressings. Yeah, maybe that’s what it is.

These style salads are more my speed. No lettuce. Tons of fresh veggies. Tossed in a tangy vinaigrette. This type of salad is my favorite and I can eat it either all by itself, straight from the plate, or alongside some chicken or fish. Or steak.

What is Mediterranean Panzanella Salad?

Panzanella is a traditional Italian salad that typically features chunks of soaked stale bread and tomatoes, often dressed with olive oil and vinegar.

My Mediterranean version incorporates toasted ciabatta bread, cherry tomatoes, chickpeas, artichokes, kalamata olives, feta cheese, red onion, and fresh basil, all tossed in a zesty red wine vinaigrette.

It’s a perfect blend of textures and flavors that will transport you straight to the sunny shores of the Mediterranean.

Why You’ll Love this Recipe

This Mediterranean Panzanella Salad is not just delicious but also incredibly versatile. It’s a great way to use up day-old bread, and you can easily customize it with your favorite ingredients.

Plus, it’s packed with nutrients from the fresh vegetables and chickpeas, making it a wholesome choice for any meal.

The combination of tangy feta, briny olives, and the crunch of toasted ciabatta creates a symphony of flavors that will make this salad a staple in your kitchen.

Ingredients

• Ciabatta loaf: Provides a hearty, chewy texture that soaks up the dressing beautifully.
• Cherry tomatoes: Adds a burst of sweetness and juiciness to the salad.
• Chickpeas: Offers a nutty flavor and a protein boost, making the salad more filling.
• Artichoke hearts: Brings a tangy, slightly earthy taste that complements the other ingredients.
• Kalamata olives: Adds a briny, salty flavor that enhances the Mediterranean vibe.
• Feta cheese: Provides a creamy, tangy element that balances the other flavors.
• Red onion: Adds a sharp, slightly spicy crunch to the salad.
• Fresh basil leaves: Infuses the salad with a fresh, aromatic flavor.

Dressing:

• Olive oil: The base of the dressing, adding richness and a smooth texture.
• Red wine vinegar: Provides acidity and a slight sweetness to balance the olive oil.
• Dried oregano: Adds a classic Mediterranean herb flavor.
• Ground black pepper: Adds a bit of heat and complexity.
• Salt: Enhances all the flavors in the salad.

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Substitutions & Additions

• Bread: If you don’t have ciabatta, you can use any crusty bread like sourdough or baguette. These will still provide the necessary texture and absorb the dressing well.
• Tomatoes: Grape tomatoes or even diced heirloom tomatoes can be used as substitutes, offering similar sweetness and juiciness.
• Chickpeas: Cannellini beans or black beans can be used for a different texture and flavor while still adding protein.
• Artichoke hearts: If you can’t find artichoke hearts, try using roasted red peppers or hearts of palm for a different but equally delicious twist.
• Kalamata olives: Green olives or black olives can be used if you prefer a different type of briny flavor.
• Feta cheese: Goat cheese or ricotta salata can be used for a different creamy, tangy element.
• Red onion: Shallots or green onions can be used for a milder onion flavor.
• Fresh basil leaves: Fresh parsley or mint can be used to add a different but still fresh and aromatic flavor.

How to Make this Recipe

Step 1: Toast the Bread

Preheat your oven to 350°F (175°C) and spray a baking sheet with nonstick cooking spray. Chop or tear the ciabatta bread into bite-sized pieces and spread them evenly onto the prepared baking sheet. Bake for 10-12 minutes until the bread is toasted and golden brown.

Step 2: Prepare the Salad Ingredients

While the bread is toasting, combine the cherry tomatoes, chickpeas, artichokes, kalamata olives, feta cheese, red onion, and fresh basil in a large bowl. Toss to combine all the ingredients evenly.

Step 3: Make the Dressing

In a small bowl, add the olive oil, red wine vinegar, dried oregano, ground black pepper, and salt. Whisk the ingredients together until well combined.

Step 4: Assemble the Salad

Pour the dressing over the salad and toss to coat all the ingredients. Add the toasted bread to the bowl and toss again, allowing the bread to soak up the dressing. Serve the salad immediately for the best texture and flavor.

Cooking Tips & Tricks

Bread: If you don’t have ciabatta, you can use any crusty bread like French baguette or sourdough. Just make sure it’s a day old for the best texture.

Tomatoes: Use the freshest cherry tomatoes you can find. If they’re out of season, grape tomatoes or even diced heirloom tomatoes work well.

Cheese: For a creamier texture, try using fresh mozzarella instead of feta. If you’re vegan, you can omit the cheese or use a plant-based alternative.

Herbs: Fresh basil is a must, but you can also add other herbs like parsley or mint for extra flavor.

Serving Suggestions

This Mediterranean Panzanella Salad is perfect on its own, but it also pairs wonderfully with grilled meats or fish.

Try serving it alongside grilled chicken, lamb kebabs, or a simple piece of grilled salmon. It’s also a great addition to a picnic or potluck spread.

Storage Suggestions

While this salad is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days.

Keep in mind that the bread will continue to soak up the dressing and may become soggy over time. To avoid this, you can store the bread separately and add it just before serving.

Recipe FAQ

Can I make this salad ahead of time? Yes, you can prepare the salad ingredients and dressing ahead of time, but wait to add the toasted bread until just before serving to keep it from getting soggy.

Can I use a different type of vinegar? Absolutely! Balsamic vinegar or white wine vinegar would also work well in this recipe.

Is this salad gluten-free? To make it gluten-free, simply use a gluten-free bread.

Can I add protein to this salad? Yes, grilled chicken, shrimp, or even tuna would be great additions to make this salad a more substantial meal.

What can I use instead of chickpeas? If you’re not a fan of chickpeas, you can use white beans or even lentils as a substitute.

I hope you enjoy making and eating this Mediterranean Panzanella Salad as much as I do. It’s a simple yet flavorful dish that’s perfect for any occasion.