Panzanella Salad


3 cups fresh tomatoes chopped

1 cups cucumbers chopped

1/3 cup extra virgin olive oil

3 Tbsp red wine vinegar

2 cloves fresh garlic peeled and minced

1 each fresh red bell peppers

1/4 cup Kalamata olives pitted and halved

1 cup fresh basil chopped

8 oz whole wheat baguette

6 oz frozen chicken sausage links

marinated artichoke hearts

red onions

black olives


Cook chicken sausage in preheated oven at 375F until internal temperature reaches 165F. Chill. Slice into 1/4″ strips.

Place cubed bread in baking pan and bake for 5-10 minutes in 350F oven until lightly browned. Remove and chill.

Combine tomatoes,  cucumbers, bell pepper, red onions, olives, marinated artichoke hearts, garlic and basil in bowl. Drizzle with oil and vinegar and toss to combine.

Add in bread and chicken and toss to combine.

Nutrition Information:

Calories: 300 | Protein: 10 grams | Carbohydrates: 25 grams | Fat: 15 grams | Fiber: 5 grams

Frequently Asked Questions:

Can I make this Panzanella Salad ahead of time?

Yes, you can prepare most of the ingredients in advance and assemble the salad just before serving.

However, it’s best to add the bread and chicken just before serving to maintain their texture.

Can I use different types of bread for this salad?

Absolutely! While whole wheat baguette is traditionally used, you can use any crusty bread you prefer, such as ciabatta or sourdough.

Can I substitute the chicken sausage with another protein?

Certainly! You can use grilled chicken breast, shrimp, tofu, or even chickpeas as a protein alternative, depending on your dietary preferences.

How long will this Panzanella Salad stay fresh in the refrigerator?

This salad will stay fresh in the refrigerator for up to 2-3 days when stored in an airtight container.

Keep in mind that the bread may become soggy over time, so it’s best enjoyed within the first day or two.

Can I omit any ingredients or customize this recipe to my taste?

Absolutely! Panzanella Salad is quite versatile, and you can adjust the ingredients based on your preferences or what you have on hand.

Feel free to omit ingredients you don’t like or add extra ones you enjoy, such as roasted bell peppers or grilled zucchini.

Can I use store-bought croutons instead of baking my own bread for this Panzanella Salad?

Yes, you can substitute store-bought croutons for the cubed bread if you prefer a quicker option.

However, baking your own bread adds a rustic touch and allows you to control the texture and flavor.

Is it necessary to chill the cooked chicken sausage before adding it to the salad?

Chilling the cooked chicken sausage helps it retain its shape and texture when added to the salad.

It also ensures that the sausage is cool enough to be handled and sliced easily.

Can I prepare the dressing for this Panzanella Salad in advance?

Absolutely! You can mix the olive oil, red wine vinegar, minced garlic, salt, and pepper ahead of time and store it in a sealed container in the refrigerator.

Just give it a good shake before drizzling it over the salad.

Are there any suitable substitutes for marinated artichoke hearts if I can’t find them?

If marinated artichoke hearts aren’t available, you can use canned or jarred artichoke hearts packed in water.

Drain them well before adding them to the salad.

You can also add other antipasto ingredients like roasted red peppers or capers for additional flavor.

How long should I let the Panzanella Salad sit before serving?

Panzanella Salad is best when the flavors have had a chance to meld together for about 15-30 minutes after tossing.

However, you can serve it immediately if you’re short on time, although the flavors may not be as pronounced.

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