With summer tomatoes in full swing, this Shakshuka Panzanella Salad gives a fresh take on one of your favorite stew-ish delicious salads. Fresh tomatoes, roasted red peppers, and bread combined with herbs give you one heck of a fresh summer salad. Top with a poached, soft boiled, or fried egg for the perfect summer lunch or dinner!
Because if there was any day to make a salad that does not seem like a salad, it is today.
We love salads up in here, but, sometimes, you want that salad that is pretending to be something it should be. And a bread salad aka a panzanella definitely fits what we need for quick work week lunches and dins.
It’s a party up in here for sure!
We’re starting off the work week with something that I love. This baby showcases the best of the summer season. Y’all know I LIVE for the beginning of tomato season, and this is definitely my happy place. I also love shakshuka more than the earth, but I cannot BEAR to turn on any heating element in my apartment. It’s too much.
So here I am, trying tot tick you into believing that a shakshuka can mascarade into a salad. I’ve done the fried egg on salad thing before. To be honest, I think I can make it work for y’all!
It probably would not take more convincing than it takes to convince my mom to try some of my wacky creations. I have to say that she is an absolute champion when it comes to some of my more… creative endeavors. However, when you serve her something like this, you know it’s going to be good! Actually, for her, anythig with tomatoes is a win.
We start this Shakshuka Panzanella Salad with a simple balsamic dressing with some shakshuka-y spices (think paprika and cumin), then letting the onions sit and marinade. You want to do this because, I can promise you, no one has looked forward to biting into a chunk of raw red onion.
Then, we toss some jarred red peppers, sliced toasted bread, and tomatoes into the pool and let everything marinate nice and slow. I love toasting up my bread nice and dark. Highly recommend this toaster oven if you’re feeling fancy and this one if you are on a budget. Then, you top with your herbs and eggs… and then you’re done. I am just as shocked as you!
It you don’t do eggs, you could also top this bad boy with chickpeas, slabs of tofu, and feta cheese. Actually I take that back… feta cheese is totally a nonnegotiable when it comes to this. It may not be traditional, but dang. It is delicious.
25 minPrep Time
25 minTotal Time
- 3 tablespoons extra-virgin olive oil, more for drizzling
- 3 tablespoons balsamic vinegar, or more if desired
- 3 garlic cloves, minced
- ½ teaspoon Dijon mustard
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- ½ cup sliced red onion
- 10 small or 5 medium tomatoes, sliced into wedges
- 16 cherry tomatoes, sliced in half
- 4 roasted red peppers from a jar, thinly sliced lengthwise
- 4 to 5 cups cubed crusty bread
- 1/2 cup chopped fresh basil
- 1/2 cup chopped parsley
- 1/4 cup crumbled feta
- 4 eggs, cooked as desired
- Sea salt and freshly ground black pepper
Whisk together dressing ingredients. Add sliced red onion into the bowl with the dressing and allow to sit for 10 minutes to marinate while you prep everything else.
To the bowl, add the tomatoes, bread, roasted red peppers, and half the basil and parsley. Toss to combine, adding more olive oil if the bread is too dry, and salt and pepper, to taste. Let the salad sit for about 10 minutes so that the juices can soak into the bread. Give it a toss, then top with the remaining fresh basil, parsley, feta, and cooked eggs. EAT
Let’s eat it!