Tomatoes, vinegar, pucker. I’m craving salty and fresh. And maybe a little smokey. But not your typical light-lunch salad, something with some girth.
I’m thinking summertime and fresh tomatoes, and that crusty bread from my new favorite find at the farmer’s market. I’m calling for summertime panzanella.
But not the typical panzanella, I’m creating a version of my summertime favorite sandwich, the BLT. A hipped-up version of the traditional BLT— with smokey thick pancetta, spicy arugula and a few sour notes from pickled capers. And of course I have to add in some crunchy cucumbers to satiate my husband’s salad desires.
Here’s my new fav version, and then try some of the spins on the classic below.
BLT Panzanella
PrintIngredients
- 4 medium tomatoes chopped into ½ inch pieces
- 1 large cucumber seeded and chopped into ½ inch pieces
- 3 cups arugula
- 2 T capers
- ½ lb pancetta cubed
- 2 cloves garlic
- 3 cups day-old crusty white bread french or ciabatta, cubed
- 3 T olive oil
- 2 T champagne or red wine vinegar
- ¼ cup basil slivered
- salt and pepper to taste
Instructions
- In a large mixing bowl, combine tomatoes, cucumber, capers, basil and arugula.
- Over medium heat, brown pancetta in a frying pan. Remove pancetta from pan and retain 2 T of rendered fat. Smash garlic cloves and place in frying pan with pancetta fat, cook for 3 minutes until garlic is lightly browned. Remove from pan and discard. Add cubed bread to pancetta fat, mix and lightly toast. When toasted, add bread and pancetta tomato mixture. Mix olive oil and vinegar until emulsified, add salt and pepper to taste and dress. Serve immediately.
Nutrition
photo > Five and Spice
Five and Spice‘s heartier Winter Panzanella brings together beets, kale, squash and apple tossed with a maple-mustard-balsamic vinaigrette and with Emily’s addition of cubed smokey mozzarella, it’s a super satisfying meatless main meal.
photo > The Other Side of 50
This recipe is one that just might make me want to give brussels sprouts another try. Topped with an apple vinaigrette, The Other Side of 50‘s tangy combo of radicchio and brussels sprouts is crisped up with salty bacon bites and crunchy, herby croutons in Panettone Panzanella with Bacon and Brussels Sprouts
photo > The Hazel Bloom
Karen’s love for tomatoes and mozzarella inspired this twist on panzanella with The Hazel Bloom‘s Caprese Panzanella , a basic ingredient list that lets the veggies, bread and balsamic shine. Or as she calls it “non-soggy nirvana in a bowl.”
photo > Happy Yolks
Contrasting the sturdier ingredients most often found in panzanella, Happy Yolks Spring Panzanella brings a more delicate flavor to the dish with the likes of leeks, peas and fennel thanks to Kelsey & Shaun’s healthy and fresh CSA box.
Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitterand Facebook and Pinterest
Lesa Cote
Thank you for the great blog. I really love to eat panzanella.
vivienne westwood sale
I truly treasure your work.
vivienne westwood sale
I was recommended this website by my cousin.
yeti sale
This is a great conference.
yeti sale
Thanks for sharing this information.
love boots
Helpful information.
love boots
Definitely believe that which you said.
Melissa Lemire
I love your recipes. Thank you for sharing.
Elena @ GiftaholicWorld
The art of cooking is here. These dishes are amazing. Totally love it!!
Deb
Wow! Beautiful salads…and wonderful ingredients, too! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!
heidi
Nothing better than chunky salts to bring out the flavor in a dish. Especially simple ones like these.
marla
These salads are so fun! Vibrant and beautiful.
Rocky Mountain Woman
Lovely roundup, as always!
Minsy
I love panzanella salads (and just posted one last week!), but I cannot wait to add some capers and bacon to mine! :-)
Mindy
Okay, so I totally mistyped my name up there! Duh! It’s been a long day already…
heidi
THX Misty, I’ll check yours out for sure. Can’t have too many.
Tres Delicious
Just a look at your photo and am craving for the salad… Great appealing photos
heidi
Thank you for the nice compliment.
Aurélien
Hello !
I love your recipes and everything !
Would you be kind and tell me what font you use on your pictures to type “FoodieCrush”, “The hazel Bloom”, etc. ?
Thank youuu!
heidi
Hi there! FoodieCrush is in Lobster and the sans serif is Strangelove, both are free fonts. BONUS
carly {carlyklock}
Love that you made panzanella relevant year-round!
heidi
The idea is so versatile it can really go any which way, or direction, you want.
Alison @ Ingredients, Inc.
I love panzanella salad recipes too! Great round-up
heidi
Thank you Alison!
Bev Weidner
I am freaking out. I LOVE panzanella salads and I’ve not had one yet this summer.
That does it. I’m making your version. It’s set in stone. I’m not turning back.
heidi
Dude. Do it. Now.