Basil Pesto Panzanella

Why This Recipe Works

This Basil Pesto Panzanella combines the vibrant flavors of fresh vegetables and aromatic basil pesto with the hearty texture of grilled bread. The dynamic interplay between the crunchy ingredients and the rich, flavorful vinaigrette creates a salad that is both satisfying and refreshing, making it perfect for summer gatherings or a cozy dinner at home.

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Why You’ll Love This Basil Pesto Panzanella

You’ll be captivated by the delightful bursts of flavor in each bite. The succulent Italian sausage adds a savory note that balances beautifully with the freshness of the veggies and the nuttiness from the Parmesan. Plus, the homemade pesto vinaigrette ties everything together seamlessly, creating an unforgettable dish that celebrates the essence of summer.

Ingredients

• 4-6 cups crusty bread, cubed
• 3 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 12 ounces pre-cooked Italian sausage links, cut into 1-inch pieces
• 3 cups grape tomatoes, halved
• 2 cups cucumbers, cut into bite-sized pieces
• 1 cup bell peppers, chopped
• 1/4 cup red onion, chopped
• 1/4 cup fresh basil, torn
• 1/2 cup Parmesan cheese, shaved
• 3/4 cup olive oil (for vinaigrette)
• 1/4 cup golden balsamic vinegar
• 2 tablespoons pesto
• 3 garlic cloves, minced
• 1/2 teaspoon kosher salt (for vinaigrette)
• 1/4 teaspoon fresh ground pepper

Preparing the Panzanella Salad

Toasting the Bread

Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Next, add the bread cubes and sprinkle them with kosher salt. Cook and stir for about 8-10 minutes until the bread turns golden brown and crispy. Once it’s ready, remove from heat and set aside.

Cooking the Italian Sausage

In the same skillet, add 1 tablespoon of olive oil over medium heat. Now, toss in the sliced Italian sausage and sauté for about 4-6 minutes. Stir regularly until the sausage becomes nicely browned on all sides. After cooking, remove it from the heat.

Combining the Vegetables

In a large bowl, combine your halved grape tomatoes, bite-sized cucumber pieces, chopped bell peppers, diced red onion, and torn basil leaves. This colorful mix will brighten up your salad.

Assembling the Salad

Add the toasted bread, cooked sausage, and shaved Parmesan to the bowl with the vegetables. Gently toss all the ingredients together until everything is well combined.

Making the Pesto Vinaigrette

In a small jar, combine 3/4 cup of olive oil, 1/4 cup of golden balsamic vinegar, 2 tablespoons of pesto, minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh ground pepper. Secure the lid tightly and shake well to emulsify the mixture.

Dressing the Salad

Drizzle the pesto vinaigrette over the salad and toss gently to coat all the ingredients as desired. Make sure everything is nicely dressed.

Serving Suggestions

Serve your Basil Pesto Panzanella as a delightful side dish at summer barbecues, picnics, or as a refreshing lunch main. It pairs wonderfully with grilled meats or can be enjoyed as part of an antipasto platter.

Tips for Success

• Ensure your bread is crusty for the best texture. Day-old bread works well!
• Feel free to customize your vegetables based on what’s in season or what you prefer.
• Letting the salad sit for a bit after tossing it with the vinaigrette enhances the flavors beautifully.

Variations

• Swap out the Italian sausage for a meat-free option like grilled zucchini or roasted chickpeas for a vegetarian take.
• Try using different types of cheese such as feta or goat cheese for a unique twist.
• Experiment with various types of vinegar, such as red wine or apple cider vinegar, for different flavor profiles.

Storage Tips

This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Although the bread may lose its crispness, the flavors will continue to develop nicely over time.

Pairing Ideas

This dish pairs beautifully with a chilled white wine like Sauvignon Blanc, a refreshing cucumber mint mocktail, or a light beer.

FAQs

Q1: Can I make the vinaigrette ahead of time?
A1: Yes! You can prepare the vinaigrette a day in advance and store it in the refrigerator. Just shake it well before using.

Q2: Is Basil Pesto Panzanella gluten-free?
A2: You can substitute the crusty bread with gluten-free bread to make it suitable for a gluten-free diet.

Q3: How can I make this recipe vegetarian?
A3: Simply omit the sausage and add extra veggies like artichokes or chickpeas for protein.

Q4: Can I use homemade pesto?
A4: Absolutely! Homemade pesto adds an extra layer of flavor to the salad.

Q5: How long does this salad last in the fridge?
A5: The salad is best consumed fresh but can last up to 2 days in the refrigerator.

Perfect for summer, this Basil Pesto Panzanella not only delights the palate but also embodies the spirit of seasonal cooking. With its array of colorful veggies, crusty bread, and vibrant pesto dressing, it invites sharing and celebrates the beauty of fresh ingredients. Whether serving at a gathering or enjoying a quiet dinner, this scrumptious salad brings joy and flavor to any table.

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