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Chicago Deep-Dish Panzanella

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Chicago Deep-Dish Panzanella combines crisp toasted bread, juicy tomatoes, Italian sausage, mozzarella, peppers, and Parmesan with a punchy tomato-balsamic dressing. This hearty bread salad brings Chicago deep-dish pizza flavors to a fresh and satisfying meal.

Ingredients

  • Crusty Italian bread, preferably day-old
  • Ripe tomatoes, chopped
  • Italian sausage
  • Fresh mozzarella, cubed or torn
  • Parmesan cheese, grated or shaved
  • Red bell pepper, sliced
  • Green bell pepper, sliced
  • Red onion, thinly sliced
  • Fresh basil leaves
  • Garlic cloves, minced
  • Extra-virgin olive oil
  • Balsamic vinegar
  • Tomato paste
  • Dried oregano
  • Red pepper flakes, optional
  • Salt
  • Freshly ground black pepper

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Cut the bread into bite-sized cubes and toss with a little olive oil, salt, and dried oregano. Spread on the prepared baking sheet and bake for 10–15 minutes, tossing halfway through, until crisp and golden.
  3. While the bread toasts, heat a skillet over medium heat. Remove the Italian sausage from its casing, crumble it into the skillet, and cook until browned and completely cooked through. Transfer to a plate and let cool slightly.
  4. Add the sliced peppers to the skillet and sauté for a few minutes until slightly tender but still colorful. Alternatively, leave them raw for additional crunch.
  5. Place the chopped tomatoes in a large bowl, season lightly with salt, and let them rest for several minutes to release their juices.
  6. Whisk together olive oil, balsamic vinegar, tomato paste, minced garlic, oregano, black pepper, and red pepper flakes, if using. Add a small spoonful of the released tomato juices to loosen the dressing.
  7. Add the toasted bread, cooked sausage, peppers, red onion, mozzarella, and Parmesan to the tomatoes.
  8. Pour the dressing over the salad and gently toss until everything is evenly coated.
  9. Let the panzanella rest for 10–15 minutes so the bread absorbs some of the tomato juices and dressing while retaining texture.
  10. Just before serving, tear fresh basil leaves over the salad and finish with additional Parmesan and freshly ground black pepper.

Notes

  • Day-old Italian bread, ciabatta, or sourdough works especially well because the dry texture absorbs the dressing without immediately becoming soggy.
  • For a pepperoni variation, replace some or all of the sausage with sliced pepperoni and crisp it briefly before adding.
  • For a vegetarian version, omit the sausage and add roasted mushrooms, artichoke hearts, olives, or additional bell peppers.
  • Add giardiniera for extra Chicago-inspired acidity, crunch, and heat.
  • Provolone can replace some or all of the mozzarella for a sharper pizza-inspired flavor.
  • Roasted cherry tomatoes can be combined with fresh tomatoes for additional sweetness and concentrated tomato flavor.
  • For make-ahead preparation, store the toasted bread separately and combine all components 10–15 minutes before serving.
  • Store leftover assembled panzanella in an airtight container in the refrigerator and consume within 1–2 days.

Nutrition

Find it online: https://thefamilycooking.com/chicago-deep-dish-panzanella/