Indulge in a delightful classic with my Crouton Salad (Panzanella) recipe. Combine the satisfying crunch of homemade croutons with a medley of fresh vegetables, creating a perfect harmony of textures and flavors. Serve it for lunch with my Tomato Fennel Soup, or for supper with my amazing Caprese Chicken Saltimbocca recipe!
Try more of my filling salad with this popular Pasta Salad with Kidney Beans recipe, or my Raw Carrot Salad for more amazing flavors.
Ingredients for Crouton Salad
- Ciabatta Buns
- Prosciutto
- Bocconcini
- Kalamata Olives
- Cherry Tomatoes
- Garlic Cloves
- Red Onion
- Fresh Basil
- Olive Oil
- White Wine Vinegar
- Peperoncini Peppers (optional)
See recipe card for quantities.
How to make Crouton Salad
Start by preheating your oven to 350F. Line a baking tray with parchment paper, and if you are also making the Prosciutto Crisps, you will need a second pan.
Cut the Ciabatta into cubes and place on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper.
Place Prosciutto slices, flat, on a second tray. Put both trays into the preheated 350F oven for 10-15 minutes.
Cut the Cherry tomatoes and Bocconcini balls in half and place them in a large bowl with the kalamata olives and the onion slices. If wanting to add Peperoncini, slice some up thinly and add to the bowl.
Combine the finely minced garlic with olive oil, white wine vinegar and a pinch of salt. Mix with a spoon to combine.
Pour the garlic dressing over the ingredients in the bowl.
Chop up the fresh basil and add to the bowl. Fold everything together so that the dressing is well distributed.
Remove the crisped up Prosciutto from the pan and place on a cooling wrap. It will crisp up even more once it cools down.
Add the croutons to the bowl when ready to serve so that the bread stays crispy. Fold everything together before serving.
Serve with the Prosciutto Crisps on the side, or break some up over the Crouton Salad. Find the instructions on how to make the crisps in the Note section of the recipe card.
Storage
Store any remaining Crouton Salad in an airtight container. Place in the refrigerator until the next day. Although this will keep the rest of the ingredients fresh, the croutons will most definitely start to absorb the liquid and humidity from the fridge.
Recipe
Crouton Salad (Panzanella)
Ingredients
Ingredients for Croutons
- 2-3 pieces Ciabatta Rolls for 3 cups of bread cubes
- 3 tablespoon Olive Oil to drizzle over bread cubes
- 1 teaspoon Salt
- ¼ teaspoon Pepper
Other Salad Ingredients
- ¼ large Red Onion thinly sliced
- 10 pieces Cherry Tomatoes halved
- 12 pieces Bocconcini Balls halved
- ? cup Pitted Kalamata Olives
- 2 pieces Peperoncini Pepper (optional)
- ¼ cup Fresh Basil finely sliced
Salad Dressing
- 3 cloves Garlic finely minced
- 2 tablespoon Olive Oil
- 1 tablespoon White Wine Vinegar
- ½ teaspoon Fine Sea Salt
Instructions
Make the Croutons
- Preheat the oven to 350F and line a baking try with parchment paper.
- Cut the Ciabatta Rolls into 1-inch cubes. Place the cubes on the prepared tray.
- Drizzle the olive oil over the cubes of bread. Season with the salt and pepper.
- Place in the preheated oven and bake for 10-15 minutes or until lightly golden.
Assemble the Salad
- Place the prepared onion, tomatoes, bocconcini balls, olives, and basil in a large bowl (which can also take on the croutons). If you want to add the peperoncini, slice them up and add them too.
- In a small bowl, whisk the ingredients for the salad dressing, and then drizzle over the salad ingredients. Toss everything to combine.
- Allow for the croutons to come to room temperature. Place in the bowl with the rest of the ingredient and fold everything together.
Video
Notes
- Lay your desired slices of prosciutto pieces, flat on a parchment lined baking tray.
- Place the tray in the 350F oven, at the same time as the croutons.
- The prosciutto slices should crisp up after 10-15 minutes.
- Remove from the oven and transfer the prosciutto chips to a cooling rack. They will crisp up even more as they cool down.
- Once cooled, break some up into the Crouton Salad or serve them whole on the side.
