Panzanella with Roasted Tomatoes

This vibrant, flavor-packed Panzanella combines juicy roasted tomatoes, smoky zucchini, creamy bocconcini, and hearty toasted bread. All these ingredients are tossed together in a spiced balsamic vinaigrette. The sweet-tart tomatoes and tender zucchini mingle perfectly with the crunch of rustic bread. Additionally, the dressing’s cumin, turmeric, and touch of jaggery add a warm, unexpected depth. Finished with fresh cilantro and red onion, this colorful salad looks stunning and tastes satisfying. Therefore, Panzanella with Roasted Tomatoes works wonderfully as a light main or a standout side at your next gathering. Click here to check out another more of our summer salad recipes!

What is Panzanella?

Panzanella originated in Tuscany as a traditional Italian bread salad. It features simple, fresh ingredients and rustic charm. At its core, stale or toasted bread soaks up vibrant flavors from ripe tomatoes, crisp cucumbers, onions, and fresh herbs. Olive oil and vinegar dress the salad, celebrating summer’s bounty with a balance of tangy, savory, and herbaceous notes. Originally, people made panzanella to avoid wasting bread. Over time, it has become a beloved classic thanks to its refreshing, satisfying taste and versatility. You can enjoy it on warm days or serve it as a colorful accompaniment to grilled meals.

Panzanella with Roasted Tomatoes

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• Author: Veda Sankaran

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Description

This colorful Panzanella salad combines roasted tomatoes, smoky zucchini, creamy bocconcini, and toasted bread with a spiced balsamic vinaigrette for a fresh, vibrant dish.

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Ingredients

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Ingredients for Salad

• ½ loaf rustic bread, like ciabatta, grilled or oven toasted and cut into 1 ½” cubes
• 2–3 small zucchini, sliced in ½ lengthwise and grilled or oven roasted oven roasted grape, Campari, or Roma tomatoes
• ½ red onion, peeled, thinly sliced
• 6–8 oz bocconcini
• ½ bunch cilantro, leaves roughly chopped

Ingredients for Vinaigrette

• 2 tbsp balsamic vinegar
• 6 tbsp olive oil
• ¼ tsp turmeric
• 1 tsp roasted cumin powder
• ½ tsp jaggery or brown sugar
• salt

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Instructions

1. First, rinse and pat dry the tomatoes. Cut them in half, cover generously with olive oil, place on a rimmed baking sheet, and roast in a 400 degree oven for 20-25 minutes.
2. Either thickly slice and grill your bread or cube and oven toast it in a 300 degree oven for about 15 minutes or until toasted, yet still somewhat soft in the middle.
3. For the zucchini, brush all sides with olive oil and grill or roast in a 400 degree oven for 12-15 minutes. Once cool, cut into thick 1” chunks.
4. To make the vinaigrette, add the olive oil to the vinegar slowly, whisking briskly the entire time. Then add the turmeric, cumin powder, brown sugar, and salt and whisk together.
5. To assemble the salad, place all the ingredients in a large bowl and pour as much of the dressing as you’d like and toss gently to evenly coat the ingredients. Serve immediately.

Recipe by Veda Sankaran
Photography by Dave Bryce

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