This Cajun panzanella salad recipe is fresh, easy to make, and the homemade croutons are to die for! The zesty dressing ties it all together.
This post is sponsored by Tony Chachere’s – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.
I'm thrilled to be partnering with Tony Chachere's for more tasty new recipes this year. Tony's has recently launched a new line of salad dressings (Italian, French, and ranch), and I was so excited to try them.
Cajun panzanella salad ingredients:
- Tomatoes (I prefer the little ones like grape or cherry. I used assorted colors to really make this salad pop!)
- Bell peppers (use whatever your favorite colors are. I love the sweetness of red and orange)
- Red onion
- Fresh basil
- Parmesan cheese (I like to grate my own for the best results. The cheese is the cherry on top of this flavorful salad!)
- Tony's Chachere's Italian Salad Dressing
- Croutons (homemade with crusty bread, minced garlic, Tony Chachere's Original Creole Seasoning, and good olive oil)
If you want to jazz up the salad even more, add some capers (I left them out since I know not everyone likes them and they're not totally necessary for this yummy salad).
What kind of bread to use to make croutons?
More Cajun-inspired recipes:
- Cajun Pasta Salad
- Cajun Remoulade Sauce Recipe
- Creole Sausage Balls with Remoulade Dipping Sauce
- Creamy Cajun Chicken
- Creamy Cajun Shrimp Pasta
I hope you'll love this Cajun panzanella salad as much as I do!
Questions about this recipe? Did you make it? Leave me a comment below, and tag me #saltandlavender on Instagram so I can see your creations!
Cajun Panzanella Salad
- 4 cups bread (try a baguette or any good crusty bread) cut into croutons
- 1 teaspoon Tony Chachere's Original Creole Seasoning
- 3 cloves garlic minced
- 3 tablespoons olive oil
- 1.5 pounds assorted little tomatoes halved
- 1/2 English cucumber chopped
- 2 bell peppers (I used one red and one orange) chopped
- 1/3 cup chopped red onion or to taste
- 10 large leaves fresh basil sliced thin
- 1/2 cup freshly grated parmesan cheese
- 1/3 cup Tony Chachere's Italian Salad Dressing or to taste
- Preheat oven to 375F and move the rack to the middle position. Line a baking sheet with foil for easy clean-up.
- Cut up your bread for the croutons and place them on the baking sheet. Evenly sprinkle them with Tony's seasoning. Add the garlic and then the olive oil and use your hands to toss everything together. Bake for 10-15 minutes or until the croutons are nice and crispy.
- Meanwhile, prep your salad ingredients and add them to a large bowl. Once the croutons are done, let them cool for a few minutes, then add them to the salad. Toss with Tony's Italian dressing and let the salad sit for about 5 minutes or so prior to serving to let the dressing soak into the croutons.
- Serves 4-6 depending on whether it's more of an entree or side.
- This recipe is a great way to use up bread that's a few days old, but you can definitely buy fresh bread for it.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.