Best 4 Mid Summer Italian Bread Salad Recipes

Indulge in a delightful culinary journey with Mid-Summer Italian Bread Salad, a vibrant and refreshing dish that captures the essence of the Mediterranean. This Tuscan-inspired salad features a symphony of flavors and textures, with crusty bread soaked in a tangy dressing, combined with a medley of ripe tomatoes, crisp cucumbers, sweet red onions, and aromatic basil. As you dive into this salad, you'll experience a burst of freshness from the garden-ripe vegetables, complemented by the tangy dressing and the chewy texture of the bread. Whether you're planning a summer picnic, a light lunch, or a flavorful side dish, this Mid-Summer Italian Bread Salad is sure to impress with its simplicity and deliciousness.

This article offers a collection of bread salad recipes, each with its unique twist on this classic dish. From the traditional Tuscan Panzanella to the more contemporary interpretations, you'll find a variety of options to suit your taste preferences. Explore the vibrant flavors of the Caprese Bread Salad, featuring colorful tomatoes, creamy mozzarella, and fragrant basil, or savor the zesty tang of the Lemon-Herb Bread Salad, bursting with citrusy brightness.

For a hearty and satisfying meal, try the Grilled Shrimp and Bread Salad, where succulent shrimp and tender bread harmoniously blend with fresh vegetables. If you're seeking a plant-based option, the Vegan Bread Salad offers a delectable combination of colorful vegetables, tossed in a zesty dressing. And for a delightful twist, the Mediterranean Bread Salad incorporates the flavors of the Mediterranean region, with feta cheese, Kalamata olives, and a vibrant dressing.

Each recipe included in this article provides step-by-step instructions, ensuring that you can effortlessly recreate these mouthwatering bread salads in your own kitchen. With stunning images and detailed descriptions, you'll be guided through the process of selecting the freshest ingredients, preparing the dressing, and assembling the salad to perfection. Whether you're a seasoned cook or just starting out, these recipes will inspire you to create a culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

PANZANELLA

Panzanella image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16

Ingredients

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

MID-SUMMER ITALIAN BREAD SALAD

Mid-Summer Italian Bread Salad image

Everything in this salad is fresh, except the bread! Prepare this salad by using a loaf of artisan bread or rosemary bread that is a touch stale. If your bread is too fresh, toast it until it is about half as dried and crunchy as a crouton.

Provided by Tamara

Categories Salad

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

1 clove garlic
1 (1 pound) loaf Italian bread
1 cup chopped tomatoes
1 cup cucumber - peeled, seeded and chopped
1 cup chopped red onion
1 clove garlic, minced
2 cups chopped fresh basil
⅛ cup chopped fresh thyme
¼ cup olive oil
2 tablespoons balsamic vinegar

Steps:

Rub a peeled clove of garlic around a wooden salad bowl.
Pull apart or chop the bread into bite-size pieces.
In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.

Nutrition Facts : Calories 468.2 calories, Carbohydrate 65.6 g, Fat 17.8 g, Fiber 5.1 g, Protein 11.9 g, SaturatedFat 2.9 g, Sodium 670.7 mg, Sugar 5 g

ITALIAN PANZANELLA BREAD SALAD

Italian Panzanella Bread Salad image

Italy's famous bread salad is usually associated with Tuscany, but my husband's father emigrated from Sicily, so I made up this version of bread salad using the flavors of Sicilian cuisine.

Provided by josephinecooks

Categories Salad

Time 1h32m

Yield 10

Number Of Ingredients 16

Ingredients

8 ounces country style white bread, cut into 1 inch cubes
3 tablespoons garlic flavored olive oil
½ teaspoon coarse salt
1 (15 ounce) can garbanzo beans, rinsed and drained
2 cups red or yellow teardrop tomatoes, halved
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
1 small red onion, cut into 3/4 inch slices
10 kalamata olives, pitted and halved
⅓ cup basil pesto
¼ cup balsamic vinegar
1 tablespoon minced fresh rosemary
¼ teaspoon black pepper
4 ounces crumbled goat cheese
1 head green or red leaf lettuce
¼ cup toasted pine nuts

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 24.5 g, Cholesterol 11.6 mg, Fat 15 g, Fiber 3.1 g, Protein 8.8 g, SaturatedFat 4.5 g, Sodium 451.9 mg, Sugar 2.1 g

ITALIAN BREAD SALAD (PANZANELLA)

Italian Bread Salad (Panzanella) image

Like so many Mediterranean bread salads, stale bread is combined here with red onion and tomato and dressed with vinegar and olive oil. It's like a bread salad version of gazpacho.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 6

Number Of Ingredients 10

Ingredients

1 pound stale country bread or baguette, cut in thick slices
1 small red onion, sliced very thin
Cold water
1 pound ripe tomatoes, chopped
2 tablespoons chopped fresh basil
2 tablespoons chopped flat-leaf parsley
2 tablespoons red wine vinegar or sherry vinegar (more to taste)
1 large garlic clove, minced or crushed in a mortar and pestle
Salt and freshly ground pepper
1/4 cup extra virgin olive oil

Steps:

If your bread is very hard, douse it with water first and saw it into a few pieces that will fit into a medium bowl. Cover with the onions. Pour on cold water to cover and let sit for 20 minutes. Lift the onions off the bread and rinse in a strainer. Drain the bread, squeeze out excess water and crumble the bread into a salad bowl.
Add the tomatoes, basil, and parsley to the bowl. Mix together the vinegar, garlic, salt, pepper, and olive oil, and toss with the bread mixture. Cover and refrigerate for 1 hour or longer before serving.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 419 milligrams, Sugar 7 grams, TransFat 0 grams

Tips for Making Mid-Summer Italian Bread Salad

Use the freshest ingredients possible, especially the tomatoes, basil, and olive oil.
If you don't have time to make your own croutons, you can use store-bought ones.
To make the dressing, whisk together the olive oil, vinegar, garlic, salt, and pepper in a small bowl.
To assemble the salad, combine the tomatoes, basil, croutons, and dressing in a large bowl.
Serve the salad immediately or chill it for later.

Conclusion

This mid-summer Italian bread salad is a refreshing and flavorful dish that is perfect for a summer party or potluck. It is easy to make and can be made ahead of time. The combination of fresh tomatoes, basil, and croutons is classic Italian, and the dressing is light and tangy. This salad is sure to be a hit with your friends and family.