What distinguishes Caesar Panzanella from traditional Caesar or Panzanella salads?

The caesar panzanella salad is a fusion of two classics. It combines the hearty, bread-based foundation of traditional Panzanella with the creamy, tangy dressing of a Caesar salad. The result is a dish that offers the best of both worlds: the rustic charm of Panzanella and the bold flavors of Caesar.

Can the salad be prepared in advance?

Yes, but with some considerations. You can prepare the components—toast the bread, chop the vegetables, and make the dressing—ahead of time. However, it's best to assemble the salad shortly before serving to maintain the bread's texture. If left too long, the bread may become overly soggy.

Are there vegan alternatives for the dressing?

Absolutely. For a vegan version of the Caesar dressing, you can substitute the anchovies with capers or miso paste for umami flavor. Replace the egg yolk with a combination of Dijon mustard and plant-based mayonnaise. Nutritional yeast can stand in for Parmesan cheese, providing a similar savory note.

7 Reasons to Love Caesar Panzanella Salad This Summer

Description

Caesar Panzanella Salad is a fresh, hearty fusion of two classics: Caesar salad and Italian bread salad. It combines toasted sourdough cubes with crisp romaine, juicy cherry tomatoes, sharp Parmesan, and creamy Caesar dressing. This salad is crunchy, savory, and satisfying—perfect as a main course or a crowd-pleasing side.

Ingredients

4 cups crusty sourdough bread, cut into 1-inch cubes
2 tablespoons olive oil
1 large head romaine lettuce, chopped
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
¼ cup shaved Parmesan cheese
¼ cup Caesar dressing (store-bought or homemade)
1 tablespoon capers (optional)
Salt and black pepper, to taste

Fresh lemon wedges, for serving

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Instructions

4 cups crusty sourdough bread, cut into 1-inch cubes
2 tablespoons olive oil
1 large head romaine lettuce, chopped
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
¼ cup shaved Parmesan cheese
¼ cup Caesar dressing (store-bought or homemade)
1 tablespoon capers (optional)
Salt and black pepper, to taste
Fresh lemon wedges, for serving

Instructions:

Preheat your oven to 375°F (190°C).
Place bread cubes on a baking sheet and drizzle with olive oil. Toss to coat evenly.
Bake for 10–12 minutes, or until the bread is golden and crispy. Let cool.
In a large mixing bowl, combine romaine, cherry tomatoes, and red onion.
Add the toasted bread cubes and toss gently.
Drizzle with Caesar dressing and toss until everything is evenly coated.
Top with shaved Parmesan and optional capers.
Season with salt and pepper to taste.
Serve immediately with fresh lemon wedges.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Salad / Side Dish
Cuisine: Italian-American