Dill Pickle Panzanella Salad

Panzanella, the Italian bread salad, yeah we said BREAD salad, makes the best of crusty, day-old bread by toasting and soaking it with dressing before tossing it together with fresh summer veg. We’re getting into a pickle with this one, with a briney vinaigrette, chunks of chopped pickles, crispy lettuce, and dill-coated goat cheese balls–the perfect spring and summer backyard dinner.

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Dill Pickle Panzanella Salad

A tangy, herb-packed twist on the traditional Italian bread salad. Crisped sourdough, cornichon vinaigrette, creamy goat cheese balls, and fresh green beans make this a standout side or light main dish for spring and summer tables.

Print the Recipe

Servings: 6–8
Prep Time: 25 minutes
Cook Time: 15 minutes

Toasted Bread:

• 4 cups leftover crusty bread (such as sourdough), ripped into bite-sized pieces
• 2 teaspoons smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil

Cornichon Vinaigrette:

• 1/4 cup cornichon pickle juice
• 1 tablespoon lemon juice
• 1/4 cup olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• Salt and pepper, to taste

Salad:

• 1/2 cup chopped cornichons
• 4 ounces goat cheese, rolled into small balls
• 2 tablespoons chopped fresh dill
• Salt and pepper, to taste
• 4 cups mixed lettuces (such as arugula, romaine, and baby spinach)
• 1 cup fresh parsley leaves
• 1 small shallot, thinly sliced
• 1 cup blanched green beans, cut into bite-sized pieces

Instructions:

1. Toast the Bread:
   Preheat the oven to 375°F (190°C). Toss the bread with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and bake for 10–15 minutes until golden and crisp. Cool completely.
2. Make the Vinaigrette:
   In a bowl, whisk cornichon juice, lemon juice, olive oil, Dijon, and honey (if using). Season with salt and pepper.
3. Coat the Goat Cheese:
   In a small bowl, mix fresh dill with salt and pepper. Roll the goat cheese balls in the dill until coated.
4. Assemble the Salad:
   In a large bowl, combine lettuces, parsley, shallot, green beans, chopped cornichons, and toasted bread. Drizzle with vinaigrette and toss gently. Top with dill-coated goat cheese and additional herbs if desired.

Homemade | homemadecooking.com