California Panzanella Salad

Every summer I crave all things cucumber. When I was little my grandma made delicious fresh salads dressed up in Portuguese olive oil and red wine vinegar. My favorite combo is a cucumber, tomato, and red onion salad (or purple onion if you fancy that!)… YUM! Every time I eat it it takes me back to summers spent at her house and eating delicious homemade meals together.

Panza-what?

Being the Pinterest junkie that I am, each summer I see so many recipes for Panzanella salad and each time I swear I am going to make one but never do… sigh. What is panzanella? It’s a simple salad of veggies and stale bread that originates from Tuscany. And it’s proof that bread and salads just GO together. I love how it all comes together with a little oil and vinegar, just like how my grandma used to make it.

Made in Cali

I wanted to make this salad so hearty that it could be eaten like a meal when it’s not busy being toted from bbq to bbq. Of course I put my own spin on it by adding herb marinated mozz balls, fresh basil, and sliced sourdough… How very “Californian” of me I know! And I guess if caprese salad and my grandmother’s salad had a baby it would be this panzanella salad I am sharing today.

And I have never been more excited to share a salad recipe because this with a glass of wine really hit the spot after the week I’m having… And it’s only Tuesday! Don’t you love how some weeks just go like that? I’m taking this time to count my blessings… and my glasses of wine.

You Will Need

2 cups sliced cucumber (quartered)

2 cups cherry tomatoes (or fresh heirloom from the garden!) sliced

1/2 cup sliced red (or purple) onion

1 cup arugula

1/4 cup fresh basil julienned

10 to 12 slices sourdough baguette

1 package (12 oz) Galbani marinated mozzarella

1 tablespoon olive oil for brushing

salt and pepper to taste

For the Dressing:

5 tbsp extra virgin olive oil

3 tbsp balsamic vinegar

1 tsp minced garlic

1/4 tsp salt

3 rounds of freshly cracked pepper

Feast Your Eyes

Start with the essentials… fresh veggies and basil.

This mozzarella was the perfect addition. I love how it’s already marinated in yummy herbs.

Sourdough adds the right about of crunch with a hint of that sour taste we all love. With the balsamic dressing it’s a match made in heaven.

Brush olive oil onto baguette slices, sprinkle with a little salt and pepper, then toast both sides on a griddle.

Once toasted, slice into quarters. Hello amazing little croutons.

Next, whip up the simple balsamic dressing and shake or stir to combine.

And now the fun part… Start throwing colors into the bowl beginning with the freshly chopped veggies.

Arugula…

Now layer mozzarella and toasted baguette slices. *Note: if serving this salad later, wait to add dressing and baguette until serving time.

Add dressing and fresh basil, the then toss to combine. Alternatively, you could reserve dressing to be poured individually.

Don’t Forget the Wine

This salad screams “wine me”. Pour glass and enjoy immediately.

With the week I’m having, this salad has already bumped down the suckiness factor tenfold. I’m so excited to eat it for dinner with the family tonight… it’s going to be a hit! If you give it a try, tag me @thrillofhome on Instagram. I love seeing all your creations and it just makes me feel like a little special part of your life… THANK YOU!!

Cheers to this New Recipe Tuesday! And be sure to follow me on Instagram, Pinterest, and subscribe to the newsletter here so you don’t miss a beat. Until next week!

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