Salads Summer meals

Panzanella Salad – a personal favourite

One of my favourite food combos is tomatoes drizzled with olive oil, with balsamic caramelized onions, fresh basil, buffalo mozzarella and crispy croutons. 

I recently had a night to myself at home, and dinner for one at my house usually means scrambled eggs and toast. However, the warm weather and fresh veggies in my kitchen inspired me to greater things (don’t worry eggs, I still love you!).

easy summer panzanella salad recipe traditional and delicious

Making fresh, healthy food to share with the people in my life is one of my passions. Unfortunately, I’ve been struggling to find motivation to do the same when I’m the only one at the table.

There must have been something in the air that night though, as I was SO excited to finally have some time to make myself a delicious, healthy dinner that wasn’t eggs on toast. I decided on a Panzanella salad (a Tuscan tomato and bread dish). 

panzanella salad 2

I ate outside whilst the sky turned pink above me, my herbs rustled in the breeze, and I enjoyed a moment to myself. It’s funny how we can feel so busy that we forget how important it is to take the time out to relax and enjoy the simpler things in life.  Cue ‘nawww’. 

How do you escape the daily grind?

On another quick note, I am in the running for Menulog’s Foodie Blog awards and if you like what I do, I’d love it if you could swing me a vote by clicking here! 

I hope you have a wonderful day, Bec xo

A summer panzanella salad
Serves 2
A light and tasty tuscan tomato and bread salad with mozzarella, crispy bread and basil.
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Ingredients
  1. an array of tomatoes – I used 2 truss, 2 roma, a handful of colourful heirlooms, cherry and grape.
  2. 1 ball of buffalo mozzarella or tub of boccocini
  3. 1 brown onion
  4. 2 tablespoons balsamic vinegar
  5. 1 tablespoon brown sugar or rice malt syrup
  6. 2 slices of bread, ripped into small chunks
  7. large handful of fresh basil
  8. olive oil
  9. salt and pepper
Instructions
  1. On a baking tray, place your ripped bread and coat with olive oil and a sprinkle of salt. Place in the oven for 4-5 minutes on 180 deg cel and bake until crispy. Think croutons!
  2. Slice brown onion and in a fry pan over medium heat, combine onion, balsamic vinegar and sugar until the onion cooks down and vinegar has caramelized.
  3. Slice and dice your tomatoes – I chose to mix it up and chop them all different shapes and sized but all the same looks nice too.
  4. On a large plate, combine the tomato, mozzarella, chopped basil and caramelized onion.
  5. Top with the crunchy croutons, drizzle with a good quality extra virgin olive oil, salt and pepper and enjoy.
Notes
  1. This meal is equally as delicious without the caramelized onion so it’s not necessary.
Dancing Through Sunday http://www.dancingthroughsunday.com.au/

13 Comments

  • Reply Emma December 11, 2014 at 9:48 am

    I love your take on panzanella! There’s just something about tomatoes and bread together. I really like your little space too, with the plants and things.

    • Reply Bec December 11, 2014 at 9:56 am

      Thanks Emma! I have some cherry tomatoes coming along so when they are ready.. you guessed it – panzanella time!

  • Reply Jill Ritson December 6, 2014 at 9:17 am

    I now enjoy preparing delicious little meals for myself; I’d forgotten about panzanella which I used to make a couple of summers ago. Thank you for the reminder. And I never used caramelised onions …so now I can’t wait. Did you know that Beerenberg make caramelised onions in jars? (for lazy people like me.)
    Just thinking….Beerenberg would be a great place for you to visit if you’re ever in Adelaide. My daughter was there just last week and came back with some yummies!

    • Reply Bec December 6, 2014 at 2:58 pm

      Its a delicious salad, I think it would be delightful in your little garden! I do like a kitchen shortcut where they are possible, so I think I might just grab some, I am actually going to Adelaide over Christmas believe it or not!!!! πŸ˜‰

  • Reply Lucy @ Bake Play Smile December 5, 2014 at 8:56 am

    Well that is one majorly drool worthy salad!!!

  • Reply Chiara December 4, 2014 at 1:04 am

    I ADORE panzanella. What’s not to love about all that bread and cheese and the rest. Your recipe sounds amazing, I’ll definitely be giving it a try soon πŸ™‚

    • Reply Bec December 4, 2014 at 7:24 am

      I so agree, great to see we’re on the same page Chiara! Thanks πŸ™‚ x

  • Reply Tegan December 3, 2014 at 11:27 am

    That looks super delicious but I am loving your little outdoor courtyard space! It’s so cute!

    Tegan xx – Permanent Procrastination

    • Reply Bec December 3, 2014 at 12:59 pm

      Thanks Tegan – it’s my little herb haven. I would sleep there if I could!

  • Reply Katie December 3, 2014 at 10:44 am

    All my meals are single meals so I tend to make them just as fancy as if I was cooking for more! Although I get creative with some flavour combinations. Anchovies on everything.
    Hmm do you think this would work with some kind of soy cheese? I love the tomato/olive oil/bread combo but dairy is not my friend – despite my affections for it.

    • Reply Bec December 3, 2014 at 10:54 am

      Yes! The soy cheese on the organico pizza at Bimboes is delicious, that would work. In saying that, this doesn’t need the mozzarella. Do everything else as per usual and you’ll still be in salad heaven!

  • Reply Georgia December 3, 2014 at 10:33 am

    I’m also lazy when it’s just me – it usually ends up being a bowl of dahl πŸ™‚

    But this looks tasty and totally achievable mid week!

    • Reply Bec December 3, 2014 at 10:35 am

      Dahl sounds amazing! That’s a great alternative to eggs on toast. Next time I am el solo, dahl it is. Great idea!

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