Chopped Italian Panzanella

This chopped Italian sandwich-style panzanella combines toasted ciabatta bread, juicy summer tomatoes, lettuce, onion, banana peppers, Italian cold cuts, and provolone cheese, all in a light and tangy dressing. It’s perfect as a side or a meal!

I love Chopped Italian Sandwich, and apparently, many of you do too! It’s one of the most popular recipes on this site. If you’re looking for more ways to enjoy it, I’ve got you covered! This time, it’s transformed into a summer salad that can serve as a side or a complete meal!

What is panzanella?

Panzanella comes from Tuscany and is a traditional peasant dish crafted to utilize stale bread and seasonal produce. It usually features day-old bread, ripe tomatoes, and other fresh summer vegetables, all tossed in a light dressing. This simple salad offers a delightful combination of flavors and textures.

What’s in this salad?

My panzanella offers the flavor of a chopped Italian sandwich, but as a refreshing salad. It contains ham, salami, pepperoni, provolone cheese, lettuce, onion, banana peppers, and tomatoes, all tossed in a creamy Italian dressing. Toasted ciabatta completes the dish, adding delightful, chewy, and crunchy bites. 

Ingredients needed:

• Day-old bread—such as ciabatta, focaccia, crusty Italian bread, or a baguette—can be used. Avoid soft bread, as it tends to become too mushy in the dressing.
• Deli meats—a combination of ham, salami, and pepperoni provide a tasty Italian flavor profile. You can substitute with your favorite cuts.
• Ripe tomatoes—ripe, fresh-picked tomatoes are best for a burst of summer flavor. If you don’t have any, use the best you can get.
• Red onion—adds sweetness and a slight bite. Feel free to use a Vidalia onion for a sweeter, milder flavor.
• Lettuce—this panzanella salad uses one small head of iceberg lettuce. Its mildness in flavor, crispness, and refreshing crunch perfectly balances the saltiness and richness of the deli meats.
• Pickled banana peppers—add a briny, spicy bite. It’s available in hot and mild forms, so use the mild if you don’t like heat. Feel free to substitute with pickles or pepperoncini if you don’t like banana peppers.
• Provolone—its mild flavor blends well with the other flavors without conflicting. However, mozzarella is a good substitute, but as always, feel free to use what you like.
• Extra virgin olive oil—used in making the ciabatta toast.
• Garlic powder—for flavoring the ciabatta.
• Dressing—the mayonnaise-based dressing is creamy, tangy, and full of Italian herbs. It contains mayonnaise, olive oil, red wine vinegar, Italian seasoning, garlic powder, sugar, salt, and black pepper.

Recipe highlights:

• Cut the ciabatta into 3/4 to 1-inch cubes. Drizzle with olive oil and lightly season with garlic powder, salt, and black pepper. Bake in a preheated 375° F oven for 10-12 minutes. Set aside to cool.
• Layer the lettuce, deli meats, cheese, onion, and banana peppers on a cutting board. Use a large chef’s knife to rough chop. Transfer to a large mixing bowl.
• Slice the tomatoes and rough chop. Add to the mixing bowl.
• Combine the dressing ingredients and whisk until well blended.
• Add 2/3 of the dressing and toss the salad to combine. Add the croutons. Toss again, adding more dressing as needed.
• See the recipe card for detailed instructions.

How to prepare ahead:

This salad is perfect for get-togethers. It can be prepared a day in advance, but you’ll need to store the components separately until you’re ready to serve. First, chop the vegetables, deli meat, and cheese beforehand and store them in a container. Here’s a helpful tip: store the tomato separately, as it releases a lot of liquid. When you’re ready to assemble, add the tomato and omit the liquid.

Next, prepare the dressing and toast the croutons, keeping them in separate containers as well. Finally, when you’re ready to serve, combine everything and toss the salad. Let it sit for about 15 minutes so the croutons can soften slightly.

Pro tips:

• If you don’t have an oversized cutting board, you might need to chop in batches. That said, I find it easiest to chop the tomatoes separately. Adding lettuce in between the layers of meat and cheese helps prevent them from sticking together when you chop everything else.
• The lettuce occupies a lot of space, so you’ll need an oversized mixing bowl (or a large stockpot) to toss the salad. The lettuce will wilt quickly once it sits in the dressing.
• Let the salad sit for about 15 to 20 minutes before serving to allow the toasted ciabatta to soak up enough dressing for the perfect crunchy-chewy bite.
• Use crusty bread for the best texture; sandwich bread is too soft and will become soggy in the salad.
• It’s best to store the ciabatta croutons separately and toss them into the salad when you’re ready to serve. If they soften during storage, bake them in a preheated 325° oven for 4 to 5 minutes to crisp them up.

How to store:

Panzanella is meant to be eaten immediately because the dressing-soaked bread gets soggy as it sits. However, if you have leftovers, store them in an airtight container in the fridge. They will keep for one day. If the bread becomes mushy, you can pull it out and enjoy the rest of the salad.

If you plan to have leftovers, it’s best to divide the portion of the salad you intend to eat. Then, store the remaining parts in separate containers as described in the prepping ahead instructions above.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)

• Baking sheet—this extra-large baking sheet is made of non-stick aluminized steel and is oven safe up to 450° F. I have this brand and love it.
• Extra-large mixing bowl—this 8-quart bowl has a non-slip base to prevent sliding while mixing.
• Cutting board—this extra-large bamboo cutting board is durable, easy to clean, and perfect for everyday use.
• Large chopping knife—this 12-inch chef knife is made of one-piece high-carbon Japanese steel for easy maintenance and long-lasting sharpness.
• Spatulas—used for cooking, mixing, and scraping. This set includes 5 different spatulas and is oven safe up to 500° F.

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Chopped Italian Panzanella

Author: In Good Flavor Cooking Method:Mixing Cuisine:Italian Courses:Salads Sides

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesTotal time: 30 minutesServings:6 servings

Description

This chopped Italian sandwich-style panzanella combines toasted ciabatta bread, juicy summer tomatoes, lettuce, onion, banana peppers, Italian cold cuts, and provolone cheese, all in a light and tangy dressing. It’s perfect as a side or a meal!

Ingredients

• 5 cups 1-inch cubed ciabatta bread
• 4 ripe medium tomatoes
• 1 (about 5 ounces) small red onion, sliced
• 1 small head iceberg lettuce (about 12 ounces)
• 1 cup drained pickled banana peppers
• 1/2 pound deli ham
• 1/2 pound salami
• 1/2 pound pepperoni
• 1/2 pound provolone cheese
• 3 tablespoons extra virgin olive oil
• 1/8 teaspoon garlic powder
• 1/8 teaspoon each salt and black pepper

For the creamy Italian dressing:

• 1/2 cup mayonnaise
• 1/4 cup extra virgin olive oil
• 5 tablespoons red wine vinegar
• 1 1/2 tablespoons Italian seasoning
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Note: I get the deli meat and cheese freshly sliced at the deli counter, and ask for them to be sliced on #2. You want the chopped deli meats to separate easily for the salad, and thinner slices don’t separate as well.
2. Preheat the oven to 375° F.
3. Cut the ciabatta into 3/4 to 1-inch cubes. Place them on a large baking sheet, then drizzle olive oil evenly on all surfaces. Lightly season with 1/8 teaspoon each of garlic powder, black pepper, and salt.
4. Bake for 10-12 minutes or until golden brown and crispy. You want the croutons to be crunchy on the outside but tender inside. Allow the croutons to cool.
5. To make the dressing, combine all the ingredients except the olive oil in a bowl. Whisk until smooth. Gradually add the olive oil while whisking constantly until fully incorporated. Set aside.
6. Layer the lettuce leaves, ham, salami, pepperoni, cheese, banana peppers, and sliced onion on a cutting board. Tip: Tucking lettuce leaves between the onion and banana peppers in the layers of deli meat helps prevent them from sticking together. Use a large, sharp chef’s knife to rough chop. Transfer to a mixing bowl.
7. Slice the tomatoes into 1/2-inch slices. Rough chop them into 3/4-inch pieces. Add to the mixing bowl.
8. Drizzle in 3/4 of the salad dressing and toss the salad to combine. Add the croutons and toss. Add the remaining dressing, as needed. Let the salad sit for at least 15 to 20 minutes for the croutons to soak in the dressing.
9. Makes 6 to 8 sides or 3 to 4 main courses.

Keywords:Summer Salad, Chopped Italian Sandwich, Chopped Italian Panzanella, Ciabatta bread, Panzanella Salad

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