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    Home > Recipes > Appetizer

    Panzanella Salad Skewers

    Published: Aug 24, 2016 · Modified: Apr 4, 2022 · by Jess Smith · Jump to Recipe · 3 Comments · This post may contain affiliate links.

    Panzanella Salad Skewers on a white plate on a white table
    Panzanella Salad Skewers on a white table with basil leaves
    panzanella skewers on a white table
    panzanella salad skewers

     Skewers on a white countertop

    These sweet Panzanella Salad Skewers are practically begging to be brought along to your next picnic, potluck, Labor Day barbecue or baby shower. Golden toasted bread tossed in olive oil, sweet cherry tomatoes, creamy mozzarella and fresh basil all speared onto skewers for easy nibbling.

    A finishing touch of fresh basil vinaigrette makes all the flavors and colors pop!

    Panzanella Salad Skewers on a white plate

    What is it about serving things on sticks that make them so much more fun? I've been dreaming of these toasted bread Panzanella Salad Skewers all summer as my scrappy backyard crop of cherry tomatoes grew.

    That was before the squirrels and my two-year-old (who prefers to eat them unripe and very green) ate every last one.

    Fortunately, my local farmer's market has been cranking out cherry tomatoes far more beautiful than any I could grow.

    And the squirrels turn their noses up at my basil, so we've got that aplenty.

    basil and shallots in a food processor

    This vinaigrette, by the way, is a re-make of one of my all time late summer favorites - Sweet Basil Vinaigrette - which makes the best pasta salads. No pasta salad has ever been the same since I discovered this stuff.

    With Labor Day on the horizon and football gearing up, put these on your list. They travel well, look festive, and taste like indulgent summery goodness.

    On a stick.

    Panzanella Salad Skewers on a white countertop

    More Yummy Summer Recipes

    • Slow-Cooker Brown Sugar Baked Beans
    • BBQ Pulled Chicken
    • Creamy and Tangy Coleslaw
    • Summer Berry Cobbler
    • Nectarine, Arugula and Crispy Pancetta Summer Salad
    • Grilled Summer Vegetable and Pesto Pizza
    • Instant Pot Italian Pasta Salad

    Favorite Tools

    • Half Sheet Pan
    • Cuisinart Food Processor
    • Bamboo Skewers
    panzanella skewers on a white table
    Print Recipe
    5 from 2 votes

    Panzanella Salad Skewers

    These sweet Panzanella Salad Skewers are practically begging to be brought along to your next picnic, potluck, Labor Day barbecue or baby shower. Golden toasted bread tossed in olive oil, sweet cherry tomatoes, creamy mozzarella and fresh basil all speared onto skewers for easy nibbling.
    Prep Time20 mins
    Cook Time15 mins
    Total Time35 mins
    Course: Appetizer, Side Dish
    Keyword: easy side dish, potluck recipe, summer, vegetarian
    Servings: 8 servings
    Calories: 172kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $5.00

    Equipment

    • Half Sheet Pan
    • Food Processor

    Ingredients

    For the skewers

    • 1 small Baguette, cubed
    • 2 tablespoon Olive Oil
    • 1 pint Cherry or Grape Tomatoes
    • 8 oz Small Mozzarella Balls (usually called Ciliegine and packed in salted water)
    • 24 leaves Basil
    • 16 small Wooden or Bamboo Skewers

    For the vinaigrette

    • 24 leaves Basil
    • 1 tablespoon Honey
    • 2 teaspoon Red Wine Vinegar
    • 2 cloves Shallots
    • 3 tablespoon Olive Oil
    • ¼ teaspoon Salt
    • ¼ teaspoon Black Pepper

    Instructions

    • Preheat oven to 350 F.
    • Toss bread cubes with olive oil (the portion for the skewers) and season with some salt and pepper. Spread on a baking sheet and bake until crisp and golden on the outside, but still slightly tender on the inside (if they are too crisp, it will be hard to thread them onto skewers), 10 to 15 minutes, stirring with a spatula every few minutes.
    • While bread cubes bake, make basil vinaigrette by combining basil leaves (the portion for the vinaigrette), honey, vinegar, shallots, olive oil (the portion for the vinaigrette), salt and pepper in the bowl of a food processor. Pulse until basil leaves are broken up into very fine pieces and the vinaigrette is nearly smooth.
    • Assemble skewers by threading tomatoes, toasted bread cubes, and a mozzarella ball with a basil leaf wrapped around it onto each skewer. Repeat until skewers are full.
    • Refrigerate for up to 2 hours.
    • Just before serving, drizzle the skewers with vinaigrette.

    Nutrition

    Serving: 2g | Calories: 172kcal | Carbohydrates: 5g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 104mg | Potassium: 154mg | Fiber: 1g | Sugar: 4g | Vitamin A: 651IU | Vitamin C: 9mg | Calcium: 114mg | Iron: 1mg

     

    That rainbow of cherry tomatoes featured in this post? We have Molly (aka. the green cherry tomato lover) to thank for those. She likes the ripe ones too.

    Molly Farmers Market

    *This post contains affiliate links*

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. David Folstad

      August 24, 2016 at 5:25 pm

      5 stars
      I love this idea, as always your posts are inspired.

      Reply
      • Jess

        August 31, 2016 at 2:40 pm

        So good to hear from you David! Thank you, as always, for reading!

        Reply
    2. Debra Eliotseats

      August 28, 2016 at 8:17 pm

      5 stars
      Gotta try these AND that vinaigrette!

      Reply

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