Panzanella Salad with Taleggio sm

Panzanella salad with Taleggio Cheese

This traditional Tuscan salad is made with chopped veggies and stale bread. We're adding fruity, tangy Taleggio cheese to ours.
Prep Time 15 minutes
Course Appetizer, Salad, Side Dish
Cuisine Italian
Servings 6


  • 8 oz. ciabatta or baguette preferably stale, cut into 1-inch cubes (about 6 cups)
  • 2 Tbsp. extra-virgin olive oil
  • 1/2 tsp. kosher salt
  • 1/2 cup thinly sliced red onion
  • 1 lb. tomatoes heirloom, cherry tomatoes, or a mix of both halved or cubed
  • 1 cup sliced or cubes peaches or nectarines
  • 1/3 cup fresh chopped basil leaves plus more for garnish
  • 6 oz. Imported Taleggio Cheese torn
  • Panzanella Dressing
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. red wine vinegar sub lemon juice
  • 2 tsp. honey
  • 1 tsp. Dijon mustard
  • 1 garlic clove grated
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper


  • Preheat oven to 425ºF. Spread bread on a baking sheet and drizzle with 2 Tbsp. olive oil and 1/2 tsp. salt; toss to coat. Bake for 10 to 13 minutes, or until edges are golden brown.
  • While bread toasts, prepare Panzanella Dressing by combining all ingredients (olive oil through black pepper) in a large serving bowl; stir with a whisk. Add red onion and let sit for 10 minutes.
  • Add toasted bread, tomatoes, fruit of choice, and basil to bowl with dressing; toss to coat. Let sit for at least 30 minutes. Garnish with cheese and additional basil, if desired, right before serving.
Keyword antipasto, salad