A panzanella salad traditionally is made in summertime with fresh tomatoes and bread, but today I’m featuring a winter version of a panzanella salad. I promise you will love it and you’ll be surprised just how easy it is to make.
Go take a look inside your fridge and see what veggies you have in there, any combination would work, this is truly a freeform type of recipe.
Below is exactly what I had in my fridge.
I had a mix of broccoli, carrots, onion, peppers, brussel sprouts, sugar snap peas and cauliflower. If I had squash I would have added that, whatever you have will work.
Don’t be afraid to fill a whole sheet pan full of your favorite veggies like I did. Then drizzle them all over with olive oil, add salt and pepper and roast at 400 degrees until golden, with still a little bite. Make sure you don’t over cook them, you don’t want mushy vegetables here.
Another important component to this salad is homemade croutons. I can’t stress enough how important it is to make your own, store bought ones do not compare.
I used a stale hunk of ciabatta for mine but any crusty bread would do. Just chunk it up, place on a baking sheet, drizzle and toss them with a generous amount of olive oil, pepper and I had a rosemary salt that I added.
You’re going to put those bread cubes into a 400 degree oven until they get golden and crispy, they don’t take too long so keep watching and tossing them.
Then the final important elements are a homemade vinaigrette and fresh bocconcini, ( fresh mozzarella). Again I stress homemade is best, so please don’t use a bottled dressing of any kind, making your own vinaigrette is easy to do and makes a world of difference to the taste and over all deliciousness of this salad.
I will add my vinaigrette recipe below at the end of the post.
After the veggies have been roasted and cooled down and the croutons and vinaigrette is made, it’s time to put this winter panzanella together.
Grab a pretty bowl, add the roasted veggies, torn basil and chopped fresh parsley. Toss in your croutons and bocconcini, use as much as you want and add in a few sliced cherry tomatoes for freshness. 
All that’s left is to spoon that vinaigrette over the top and dig in! This could serve as a lunch, side dish or if you just feel like eating a bowl of goodness!
I hope you try this winter version of a panzanella salad.
- 1 part white balsamic vinegar
- 3 parts olive oil
- a dollop of dijon mustard
- 1 small garlic clove, grated
- a pinch of salt and pepper
- a pinch of dried oregano
- Place all the ingredients into a jar that has a lid.
- Shake well until it all emulsifies together.
- Store in the fridge when not using.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
