Individual Panzanella (Mediterranean Bread Salad)

Name: Individual Panzanella (Mediterranean Bread Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g ciabatta (fresh or stale and toasted); 250 g cherry tomatoes; 1 medium sized zucchini; 1 medium sized aubergine (eggplant); 100 g corn kernels (canned is allright); 1 small red onion (coarsly chopped); 100 g cannellini beans (or kidney, canned); 125 g mozzarella cheese (buffalo, torn into bite size pieces); 2 tablespoons toasted pine nuts; 2 -3 garlic cloves (minced); 4 tablespoons olive oil (or 3-4 TB pumpkin seed oil); 3 -4 tablespoons white balsamic vinegar; 2 tablespoons chopped basil (or a mix of fresh italian herbs); kosher salt and pepper; shaves parmesan cheese (optional)

Servings: persons

250 g ciabatta (fresh or stale and toasted)
250 g cherry tomatoes
1 medium sized zucchini
1 medium sized aubergine (eggplant)
100 g corn kernels (canned is allright)
1 small red onion (coarsly chopped)
100 g cannellini beans (or kidney, canned)
125 g mozzarella cheese (buffalo, torn into bite size pieces)
2 tablespoons toasted pine nuts
2 -3 garlic cloves (minced)
4 tablespoons olive oil (or 3-4 TB pumpkin seed oil)
3 -4 tablespoons white balsamic vinegar
2 tablespoons chopped basil (or a mix of fresh italian herbs)
kosher salt and pepper
shaves parmesan cheese (optional)

1
Cut zucchini and aubergine in rounds and place on baking tray lined with parchment paper or cookie sheet.
2
Brush/drizzle with 1 TB olive oil and salt lightly.
3
Bake in oven for about 15-20 minute until golden brown and crispy.
4
Chop or tear ciabatta bread in bite size pieces.
5
Transfer ready zucchini and aubergine slices to a bowl (you may want to cut aubergine rounds into halves or quarters, according to their size).
6
Cut cherry tomatoes in halves.
7
Toss zucchini, aubergines, onion slices, corn kernels, cannelinni beans (both corn and beans without liquid) and tomatoes in a large salad bowl.
8
Add mozzarella chunks (smoked riccotta is delicious as well) and minced garlic.
9
Toss carefully.
10
Add remaining 3 TB of olive oil (or pumpink seed oil) and balsamic vinegar, salt and pepper to taste.
11
Toss again carefully.
12
Add (toasted) bread chunks and toss, see, that salad dressing and vegetable liquid is absorbed by the ciabatta chunks.
13
Sprinkle with toasted pine nuts.
14
Enjoy!

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 250 g ciabatta (fresh or stale and toasted), 250 g cherry tomatoes, 1 medium sized zucchini, 1 medium sized aubergine (eggplant), and more.

Yes, Individual Panzanella (Mediterranean Bread Salad) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!