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2918 Focaccia Panzanella Salad

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Mary Ann Esposito
Mary Ann Esposito
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Recipe Information

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Video-Specific Recipe

Focaccia Panzanella Salad

Cultural Context

Originating from Tuscany, Panzanella is a rustic Italian salad that celebrates the flavors of summer. Traditionally made with stale bread and ripe tomatoes, it reflects the resourcefulness of Italian cuisine, turning leftovers into a vibrant dish. Today, variations abound, with many incorporating fresh vegetables and herbs, making it a favorite at summer gatherings and potlucks.

ItalianUSmain
20 min
easy
6 servings
Servings4
8 cups focaccia bread
4 cups tomatoes
2 tablespoons lemon juice
8 oz fresh mozzarella
4 cups arugula
1/2 cup extra virgin olive oil
2 tablespoons aged balsamic
1/2 cup basil
1/4 cup parmigiano-reggiano

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

focaccia bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber and nutrients while white bread is more economical.

mozzarella cheese

🥗Healthier: fresh burrata

💰Cheaper: ricotta cheese

Ricotta is often less expensive and still provides creaminess.

1

Cut focaccia bread into cubes and place in a bowl.

2

Squeeze fresh lemon juice over the focaccia bread.

3

Chop salad tomatoes into rough chunks and add to the bowl with the focaccia.

4

Add fresh mozzarella to the bowl.

5

Add arugula to the mixture.

6

Let the salad sit for a few minutes to allow the bread to absorb flavors.

7

Drizzle extra virgin olive oil over the salad.

8

Add aged balsamic vinegar to the salad.

9

Chop fresh basil and sprinkle it over the salad.

10

Mix all ingredients together gently.

11

Finish the salad with shaved parmigiano-reggiano cheese.

Cooking Techniques

choppingmixing

Equipment Needed

large bowlknifecutting board

Spice Level:

🌶️🌶️🌶️

Dietary

vegetariandairy-free

Allergens

milkgluten

Also Known As

PanzanellaItalian Bread Salad

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