Panzanella Salad No Cook Camping Recipe
Do you ever want no cook camping meals that use stale bread?!? This Panzanella Salad No Cook Camping Recipe is so fast, light and refreshing you won’t want to put down your fork!
I really like this Panzanella Salad No Cook Camping Recipe because I don’t have to worry about the bread going stale when we are on a long camping trip … I actually WANT that to happen (which seems really strange).
But beyond that, this no cook camping food is such a refreshing change from a more typical camp lunch menu.
Panzanella Salad No Cook Camping Recipe
This salad serves 4 but easily scales down if you need to make camping meals for two.
Step 1. Cube the bread.
You can either slice or tear the bread into bite sized pieces.
Camp Cooking Tip: When you make a bread salad you want to use a slightly stale bread that is a tad hard … if you use bread that is too fresh, it will get soggy when you add the other ingredients.
I like making this salad toward the end of a long camping trip because even though all of the ingredients in this Panzanella Salad No Cook Camping Recipe are fresh, they easily maintain their freshness throughout the trip … EXCEPT for the bread which I actually WANT to get slightly stale.
Don’t forget to use knives with blade covers to keep your knives sharp and to prevent accidents when packing and traveling on your camping trips!
Step 2. Chop the veggies.
This no cook camping meal goes together so quickly that you will prep all the veggies at the same time.
You’ll be chopping the tomatoes, cucumber (peeled and seeded first), onion, bell pepper, spinach, basil, garlic and rosemary.
Step 3. Make the dressing.
Many of our camping salads start with an easy homemade dressing … this is one of those.
To make the simple dressing for this Panzanella Salad No Cook Camping Recipe, you just whisk together the garlic, rosemary, oil, vinegar, salt and pepper until emulsified and completely blended together.
Step 4. Toss the bread and dressing.
In a large bowl, toss the bread with the dressing to coat the cubes.
Step 5. Toss in the veggies.
Now add the spinach, basil, tomatoes, cucumber, onion, bell pepper and mozzarella balls. You will continue tossing until all of the ingredients are combined.
Step 6. Serve it.
That’s it! Grab a fork and serve this Panzanella Salad No Cook Camping Recipe immediately. It makes satisfying easy camping lunches for 4 people or a side or starter for 8.
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Panzanella Salad No Cook Camping Recipe
Ingredients
- 1 1 pound loaf Italian bread, slightly stale
- 2 tomatoes chopped
- 1 cucumber peeled, seeded and chopped
- 1/2 red onion chopped
- 1 yellow bell pepper chopped
- 2 cups fresh marinated mozzarella balls
- 2 cups chopped fresh spinach
- 2 cups fresh basil leaves
- 4 cloves garlic minced
- 2 tablespoons chopped fresh rosemary
- 1/4 cup oil from the marinated mozzarella balls
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Cube the bread. You can either slice or tear the bread into bite sized pieces.
- Chop the veggie: tomatoes, cucumber (peeled and seeded first), red onion, bell pepper, fresh spinach, basil leaves, garlic and rosemary.
- Make the dressing by whisking together the garlic, rosemary, oil, vinegar, salt and pepper until emulsified and completely blended together.
- In large bowl, toss the bread with the dressing to coat the cubes.
- Now add the spinach, basil, tomatoes, cucumber, onion, bell pepper and mozzarella balls and continue tossing until all ingredients are combined.
- Serve immediately.
What do you think?
Leave me a comment, question or suggestion below. I’d love to hear from you so let’s chat.