Cajun Panzanella Salad

Mar 17, 2020
This classic Italian bread-and-tomato salad is fresh and is perfect lunch or light supper. Salt & Lavender created this Cajun Pancanella Salad with Tony's Creole Style Italian Salad Dressing and Tony's Original Creole Seasoning.
Prep time: 15 Minutes   Cooking time: 15 Minutes   Serves: 6 Servings  


4 Cups Bread Cut Into Croutons (try any good crusty bread)
1 Tsp. Tony's Original Creole Seasoning
3 Cloves Garlic Minced
3 Tbsp. Olive Oil
1.5 Pounds Assorted Little Tomatoes, Halved
1/2 English Cucumber, Chopped
2 Bell Peppers, 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's Creole Style Italian Salad Dressing (or to taste)


1: Preheat oven to 375° and move the rack to the middle position. Line a baking sheet with foil for easy clean-up.
2: Cut up your bread for the croutons and place them on the baking sheet. Evenly sprinkle them with Tony's Original Creole 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 crisp.
3: Meanwhile, prep your salad ingredients and add them to a large bowl.
4: Once the croutons are done, let them cool for a few minutes, then add them to the salad. Toss with Tony's Creole Style Italian Salad Dressing and let the salad sit for about 5 minutes or so prior to serving to let the dressing soak into the croutons.
Recipe Notes:
* Serves 4-6 depending on whether it's more of an entree or a side. 
* This recipe is a great way to use up bread that is a few days old, but you can always use fresh.

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