Panzanella Salad Recipe with Preserved Lemon Vinaigrette
This Panzanella with Preserved Lemon Vinaigrette is a delicious way to use late-summer tomatoes, especially those on the verge of becoming overripe. Briny Castelvetrano olives, capers, red onion, fresh herbs, and lightly toasted bread join juicy tomatoes, all tossed with a bright preserved lemon vinaigrette. Finished with creamy burrata, it’s a fresh, vibrant twist on the classic Italian bread salad!
Servings: 8
Ingredients
VINAIGRETTE
- 1/4 cup extra-virgin olive oil or as needed
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small preserved lemon seeds removed, finely chopped (2 tablespoons)
- 1 large clove garlic minced
- Salt and freshly ground black pepper
SALAD
- 5-6 cups cubed crusty white bread such as ciabatta, rustic sourdough, or French bread
- 1/4 cup extra-virgin olive oil or as needed
- Salt and freshly ground black pepper
- 4 large ripe round tomatoes (3 pounds)
- 1/2 medium red onion thinly sliced into rings
- 1 cup pitted and halved Castelvetrano olives
- 2 tablespoons drained capers
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil or 2 teaspoons chopped fresh oregano
- Pinch of crushed red pepper flakes optional
- 8 ounces burrata cheese drained and patted dry
Instructions
VINAIGRETTE
- Whisk together the olive oil, lemon juice, Dijon mustard, preserved lemon, garlic, and salt and pepper to taste. Set aside.
SALAD
- Preheat the oven to 375 degrees.
- Place the cubed bread on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper to taste. Bake for 10-12 minutes or until lightly crispy. Let cool.
- Combine the tomatoes, red onion, olives, capers, parsley, and oregano in a mixing bowl. Add the dressing and toss to coat.
- Fold in the bread cubes. Let stand for 10-15 minutes to allow the bread to absorb some of the vinaigrette and tomato juices.
- Transfer to a serving platter. Tear the burrata into pieces and scatter over the salad. Serve immediately.
Notes
TIPS:
- Panzanella is perfect for tomatoes verging on overripe.
- Use sturdy bread like ciabatta, and don’t overtoast it. It should be lightly crisp, not hard or toast-flavored, so it can absorb the tomato juices and vinaigrette.
- Substitute a tablespoon of fresh lemon zest and a generous pinch of salt for preserved lemon.
- Let the panzanella rest for 10-15 minutes—just long enough for the bread to absorb the juices while retaining some texture.
- Keep the burrata cold until serving and add it last. Handle it gently so the creamy center stays intact rather than disappearing into the salad.
- Make the vinaigrette and refrigerate it. Let it come to room temperature before adding it to the salad.
- You can toast the bread 1 day in advance. Keep it in an airtight container until ready to make the salad.
Nutrition
Serving: 1 | Calories: 575kcal | Carbohydrates: 75g | Protein: 19g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 20mg | Sodium: 1056mg | Potassium: 252mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1211IU | Vitamin C: 17mg | Calcium: 175mg | Iron: 1mg