What do you eat with panzanella?

I think panzanella makes a great meal on its own, but if you’re looking for something a little bit heartier, add some cooked chicken , chickpeas, or extra veggies to help bulk up this panzanella recipe, or serve with a yummy side like seasonal fruit or Crispy Potato Wedges .

Why is it called panzanella?

Panzanella comes from the Italian words for bread and soup bowl, pane and zanella .

What is winter panzanella made of?

Just like with the summer version of panzanella in this post, there are plenty of options for a winter version. Any of the following would be yummy with the bread salad: kale, cubed cooked butternut squash, shaved Brussels sprouts, red onion, pomegranates, and parmesan, along with your choice of dressings.

Easy Panzanella Salad | Adapt to What's in Your Fridge!

Panzanella (Bread Salad)

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Panzanella salad combines crusty bread with tangy dressing and plenty of veggies. Don’t forget your favorite protein to hit those protein goals! Easily customize with whatever’s in your fridge for a fresh family favorite.

Author: Tiffany
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Soup & Salad
Method: Bowl
Cuisine: American

Ingredients

Scale

1 loaf No-Knead Artisan Bread (or other rustic, crusty bread)
2 Tbsp olive oil
salt and pepper
½ tsp Italian seasoning
6 cups Romaine lettuce (282g)
1 cup halved cherry tomatoes (135g)
1 cup diced yellow peppers (150g)
¼ cup freshly shaved Parmesan (28g)
½ cup Italian dressing
Optional (but recommended!) protein: cooked chicken, bacon, ham, or chickpeas

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Instructions

Preheat the oven to 275F. Meanwhile, cut the bread into ½″ cubes and place in a large bowl.
Toss the bread with the olive oil so that as much of the bread as possible is coated. Season generously with salt, pepper, and Italian Seasoning and toss again.
Spread the cubed bread onto a rimmed baking sheet and toast for 25-35 minutes, stirring and flipping once or twice. You want the bread to be at least medium golden brown, and definitely crispy. It is better to be too crispy than too soft, but don’t burn it.
When the bread is done, remove it from the oven and let it cool.
Meanwhile, assemble the rest of your salad ingredients (minus the dressing).
About an hour before mealtime, combine your salad with your bread in a very large bowl. Add ½ cup of dressing and toss thoroughly. Add additional dressing if desired, taking care not to over-saturate the salad.
Place the salad in the refrigerator until mealtime.

Notes

In a meal like bread salad, you need to make sure you’re not only getting carbohydrates from the bread and fats from the dressing and cheese, but also including enough protein to keep you satisfied.
Lean proteins like chicken breast or steak make this a meal that even your heartiest meat-eaters will appreciate. Or choose a fattier meat like bacon or pepperoni, but make sure you stay within your overall fat goals for the day.
The nutrition information below is only for the ingredients listed and may vary depending on your choice of toppings and additional protein.

Find it online: https://dontwastethecrumbs.com/panzanella/