Pickle Panzanella Salad

Pickle Panzanella Salad is a crunchy and refreshing summer salad. Made with pickles, fennel, dill and parmesan cheese. This simple salad will be a repeat on your dinner table. 

Do you like pickles? 

I hope so because today’s recipe is a pickle enthusiast’s dream. 

We’ve all made the classic panzanella salad consisting of tomatoes, cucumbers, red peppers, onions, and basil. However, what if we were to take those classic ingredients and add a twist? You with me? 

Now, in case you aren’t into pickles, don’t worry I’ve got you covered. I’ve made some scrumptious panzanella salads in the past that are incredible: Za’atar Panzanella Salmon Salad, Lamb Panzanella Salad, and Chipotle Steak & Shrimp Panzanella Salad.

But! If you are into pickles then you need to try this Pickle Panzanella Salad. It’s quick, refreshing and not to mention my favorite, crunchy! Ready to see what the fuss is about? 

Ingredients used to make this Pickle Panzanella Salad 

When it comes to summer sides, salads are always a go-to! Simple to make, can feed a crowd, and make for killer leftovers. For this non-lettuce version, you will need the following ingredients: 

• Whole pickles
• Fennel
• Fresh dill
• White onion
• Parmesan cheese
• Sourdough
• Honey
• Red wine vinegar
• Dijon mustard
• Red pepper flakes

How to Make Pickle Panzanella Salad

Best side dishes shouldn’t be fussy to make. Check out the following steps to make this crunchy salad:  

• Preheat your oven to 400 degrees. Spray a small baking sheet with non-stick cooking. Place the bread cubes on the baking sheet and toss with olive oil, salt and pepper. Bake in the oven for about 5 to 10 minutes or until golden brown. Remove from the oven and set aside. 
• In a medium mixing bowl, combine the honey, pickle brine, red wine vinegar, dijon mustard, and red pepper flakes. Next, add the sliced onion and toss to coat. Set the bowl aside to allow the onions to marinate for a few minutes. 
• In a large mixing bowl combine the pickles, fennel, fresh dill, and Parmesan cheese. Pour the onion mixture plus any sauce into the bowl with the pickles. Toss to combine. Next, add in the reserved bread cubes. Toss again. To serve: pour the salad into a serving plate and garnish with more dill if desired. 

Variations for Pickle Panzanella Salad 

One of the many reasons why I enjoy making salads are the variations. Below are a few subtle ways to mix up this famous pickle-y side: 

Fruit and Pickle Panzanella: Day-old bread, cherry tomatoes, cucumber, red onion, assorted pickles, fresh strawberries (or watermelon), fresh mint, olive oil, balsamic vinegar, salt, and pepper.

Southern Pickle Panzanella: Cornbread croutons, cherry tomatoes, bell pepper, red onion, pickled okra, assorted pickles, fresh parsley, olive oil, apple cider vinegar, salt, and pepper.

Mediterranean Pickle Panzanella: Day-old bread, cherry tomatoes, Kalamata olives, artichoke hearts, roasted red peppers, feta cheese, assorted pickles, fresh oregano, olive oil, balsamic vinegar, salt, and pepper.

Proper Storing

Here are some guidelines on how to store this crunchy salad: . 

Bread Storage: Keep the toasted bread cubes in an airtight container at room temperature. Shelf Life: Up to 2-3 days to maintain crispness.

Vegetables and Pickles Storage: Store chopped vegetables and pickles in an airtight container in the refrigerator. Shelf Life: Up to 3-4 days. For optimal freshness, consider storing pickles separately from fresh vegetables to prevent excessive moisture.