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Crisp croutons, heirloom tomatoes, fresh summer corn, and sliced avocado make this a delicious salad that you will crave!
Leave it to the Italians to make something from nothing, Panazella, the delicious salad you see pictured above and below hails originally from Florence, in the heart of the lovely Italian region called Tuscany. In Italian households, Panazella was considered peasant-fare, simply a way to use up stale, old bread. Tomatoes grow abundantly in Tuscany and basil, well everyone knows that the Italians invented basil, right? So there you have it; bread, tomatoes and basil, extremely simple, ordinary ingredients, brilliantly transformed into something extraordinary! See what I mean? Something wonderful from almost nothing
If you've never tried Panazella, you're truly missing out on one of the summer's most delightful treats. It can be made any time of the year, but, with ripe, juicy summer tomatoes and lots of lovely fresh basil so abundant right now, Panazella is the perfect lunch or dinner for these hot steamy days. Here at The Café, a big bowl of Panazella is a complete meal, though it can also be a side paired with grilled, roasted or pan-seared chicken, pork, beef or seafood.
If you Google Panazella, you'll find there are a zillion different variations of this delightful salad. I've come up with my own Café version, using small heirloom tomatoes and adding fresh summer corn and sliced avocado. Just like the original version, I use stale bread, but I take it a step farther and transform the bread into crisp, buttery golden croutons, adding tons of extra flavor and texture.
I've tried a number of different dressings or vinaigrettes for Panazella, but our favorite is one that I almost always have on hand, The Café House Dressing. It seems to be the perfect finishing touch for this wonderful summer salad. Oh, and you might just want to make a double batch of this yummy stuff, it's fabulous and you'll find yourself reaching for it again and again.
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Panazella
Ingredients
Ingredients:
- 2 lbs. small red and yellow tomatoes, halved, I like to use a combination of grape and yellow heirloom
- ¼ cup minced red onion
- 3 ears fresh corn, cooked in boiling water for just a minute or two, then sliced from the cob.*
- 2 medium avocados, halved, cored, peeled sliced crosswise into ¼" slices
- 1 recipe Garlicky Parmesan Croutons
- 1 recipe Café House Dressing
- 2 cups fresh basil leaves
- shaved Parmesan cheese, for garnish
Instructions
- Directions:
- Place all ingredients except Café House Dressing and Parmesan cheese in a large serving bowl. Add ½ cup of the dressing and toss gently to combine. Top with shaved Parmesan cheese, if desired. Serve extra dressing at the table.
Notes
Nutrition
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Kyle, thanks so much for taking the time to leave a comment! I'm so glad you enjoyed the salad. It is defintely a keeper here at the Cafe!
I made this salad today for my quilt group potluck. It was the favorite dish on the table. I loved the addition of the corn and the dressing was fantastic, as well, as the croutons. Perfect in every way.
Mary, I've seen it both ways. I don't think there's a difference, not sure which is authentically correct.
Chris, is there a difference between Panazella Salad and Panzanella Salad. I've seen it both ways and am very confused. Your Panazella Salad looks gorgeous and I liked all the interesting changes you made. I always thought that this Italian salad had to be very "authentic" but am willing to branch out whether the Italians like or not. Very nice.
you know chris, i feel like i want to make everything you make at your blog! all are so beautiful and yes, they do sound yummy!!
Hi, your Panazella salad look very appetizing. Beautiful color & nice picture too.
have a nice day.
I really like the crouton idea, because my husband hates soggy or mushy bread. I have never had panazella but must admit that I am intrigued by it! I wish I had some basil and tomatoes this year, but we didn't plant any with the drought/water restrictions. I might just have to go to the market to buy some, though!
Just last week I transplanted my tomato seedlings to their own pots and they're doing well. I also scattered some basil seeds around their bases in the hope of some basil. Looks like I've made a panzanella pot! Yum!
Hermosa y refrescante ensalada me encanta,hugs,hugs.
You know how to get the drool going my friend! This is a beautiful salad. I see a trip to the Farmers Market in my future.
I love Panzanella salads. I teach a Tuscan class and have to say it's my favorite. One of the dishes we prepare is the Panzanella Salad. I love how the bread soaks up the vinaigrette and everything tastes perfect and rustic.
Your salad looks beautiful. I like the additions of corn and avocado you add to it.
Your salad is beautiful. I could go to Tuscany and eat this. Let's go!
Ohhh Chris, your salad looks amazing!! I love having corn and avocado together, yummy!!
Hi Chris,this is a beautiful summer salad,with lots of flavor as well as color..Have a great week,XO
This something from nothing has everything.I love your version by using croutons.
WOW is all I can say...it's beautiful, and filled with fresh products, I couldn't ask for more 😉 I have to try this 😉 Thanks!
I love love your version of the panzanella and I will definitly try it... Really this summer, I,ve been eating so much corn it's almost too much...
I have had a variation of this but your version looks so much better! Have a great week!
This panzanella salad looks beautiful. So many colors and bursting with overwhelmingly delish flavors!
Yum, Chris! I've always wanted to try this salad and it's the perfect time of year!
Just beautiful!
Panzanella salad is one of my favorites - your variation looks so tasty!
Seriously gorgeous photos! I think you could convince me to eat just about anything just with your photography! This however wouldn't need convincing, it looks delicious!
Hello Chris! I knew about panzanella salad but I never heard of this Panazella before. I love the corn addition. Hugs!
I love your version of this wonderful salad, Chris. Making crunchy croutons is a great texture addition to the salad, and adding corn is brilliant. We are in for a heat wave this week and this will be on the menu.
Love the corn and avocado in your cafe style panzanella salad;-)
This look really delicious!
Patti, thank you so much for such kind words. You are very encouraging. I really appreciate you taking the time to leave a comment!
I've told you this before, but it bears repeating...you have the most delicious blog I have ever visited. Your recipes are always interesting and completely yummy-sounding, and your food photography is stunning.
I'm not much into cooking and really don't read food blogs, but yours is one I absolutely love.
This panazella salad is a definite must-try.
Ah, that does look fantastic. The crunch corn and creamy avocado are perfect additions and yes, would make a meal for me too. It looks delicious.
Chris...I love those recipes where an amazing dish is created from leftovers and scraps! This salad is one of those things. The thing I love most about panzanella is that the bread isn't a crouton, it's still actually a bit chewy and soaks up all the luscious dressing! Your salad is just scrumptious! : )