Pizza Panzanella

Name: Pizza Panzanella
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 (1 1/2 inch) slices of ciabatta or other white bread, cut into 1 1/2 inch cubes, about 6 cups; 1/2 cup olive oil, divided; 1 cup freshly grated parmesan cheese; 3/4 teaspoon kosher salt, divided; 2 tablespoons white wine vinegar; 2 teaspoons honey; 1 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; 1 (1/2-pound) ball of fresh mozzarella cheese, diced; 1 (3-ounce) package sliced pepperoni, cut into strips; 1/2 cup sliced green olives; 1/2 cup sliced black olives; 1 (12-ounce) container cherry or grape tomatoes, halved; 2 cups baby arugula; 1/2 cup torn basil leaves

15 MINPrep Time

15 MINCook Time

4Servings

by Giadzy

Photo Credit: Elizabeth Newman

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Panzanella is a Tuscan salad that highlights bread as the star. It was originally a way to use up stale bread and give it new life, in line with the Italian cooking philosophy of cucina povera. This version is vibrant with flavors inspired by beloved pizza: oregano, pepper flakes, mozzarella, pepperoni and olives, for example! This salad gets perfect after sitting for at least 10 to 15 minutes when the croutons get ever so slightly soaked in vinaigrette – absolutely delicious.

Pizza Panzanella

Rated 5.0 stars by 1 users

Servings

1 serving

Prep Time

15 minutes

Cook Time

15 minutes

Ingredients

4 (1 1/2 inch) slices of ciabatta or other white bread, cut into 1 1/2 inch cubes, about 6 cups
1/2 cup olive oil, divided
1 cup freshly grated parmesan cheese

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3/4 teaspoon kosher salt, divided
2 tablespoons white wine vinegar
2 teaspoons honey
1 teaspoon dried oregano

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1/4 teaspoon red pepper flakes
1 (1/2-pound) ball of fresh mozzarella cheese, diced
1 (3-ounce) package sliced pepperoni, cut into strips
1/2 cup sliced green olives

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1/2 cup sliced black olives
1 (12-ounce) container cherry or grape tomatoes, halved
2 cups baby arugula
1/2 cup torn basil leaves

Instructions

Preheat the oven to 400 degrees F.
On a rimmed baking sheet toss together the bread cubes with 1/4 cup olive oil, the parmesan cheese and 1/4 teaspoon salt. Mix well to coat the bread evenly. Toast the bread in the oven, stirring halfway through, until golden brown and crunchy on the outside but still slightly chewy on the inside, about 14 minutes. Cool slightly.
In a large bowl whisk together the white wine vinegar, honey, oregano, and pepper flakes. While whisking, drizzle in the remaining 1/4 cup olive oil until smooth and combined. Season with the remaining 1/2 teaspoon salt. To the dressing add the mozzarella, pepperoni, green and black olives and tomatoes. Toss well to coat. Add the croutons, arugula and basil and toss well to coat and combine.