The appeal of a great Panzanella Salad lies in the dish’s simplicity and focus on spectacular ingredients. Crunchy bread, juicy tomatoes, and a tangy vinaigrette are all that you need to create a stellar summer dish for when it’s too hot to be fussing around in the kitchen for very long.
Our version adds a few simple additions to make this dish breakfast friendly, although it can be happily enjoyed any time of day! This easy salad is also a great way to use up leftovers and many components can be made in advance, such as the eggs and bacon. Just whisk together the dressing and combine everything before serving.
It’s still a bit early for tomato season in many areas so stick with smaller varieties such as grape and cherry until heirloom season is in full swing. These smaller varieties will be juicier and more flavorful at this time of year.
So whether it’s a breakfast picnic or a lazy Sunday at home, this Breakfast Panzanella Salad is the perfect addition to your summer routine.
Breakfast Panzanella Salad
Time: 20 minutes
- 4 cups cubed ciabatta bread, lightly toasted
- 4 slices bacon, cooked until crispy and then chopped
- 2 ½ cups chopped tomatoes
- ½ red onion, sliced thinly into 2 inch pieces
- 1 tablespoon dijon mustard
- 3 tablespoons white wine vinegar
- 1 teaspoon maple syrup
- ¼ cup finely chopped chives, divided
- ¼ teaspoon sea salt
- ½ teaspoon black pepper, crushed
- ½ cup flat-leaf parsley, roughly torn
- 4-5 eggs, soft or hard-boiled (depending on preference)
- In a large bowl, whisk together the mustard, white wine vinegar, maple syrup and half of the chives. Season with the salt and pepper.
- Toss in the tomatoes and red onion. Once well coated, add in the toasted ciabatta and toss well to combine.
- Crumble bacon over the salad and then add remaining chives and torn parsley. Combine well, making sure everything is evenly distributed.
- Top each serving with 1 egg, cooked as desired and then season to taste with salt and pepper.
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