This Pretzel Panzanella Salad with Mustard Dressing is easy to make, tossing pretzels and fresh veggies together in a sweet and tangy mustard dressing.
What is Panzanella Salad?
It’s a Tuscan salad that consists of hearty hunks of stale bread mixed with tomatoes, onions, cucumbers, and other delicious chopped salad veggies which all get tossed in a vinaigrette dressing.
The vegetables are coated in the dressing and the bread soaks up the rest—way better than any spinach or arugula ever could!
If you’re a bread lover—like me—this is the salad for you.
Fun Fact: What Does Panzanella Mean?
In Italian, pane means bread and—in this day and age—Zanella is a popular brand of Italian pants, however, it is believed that the word panzanella refers to bread served in a zanella—or, in this context, a large, deep serving plate.
What To Serve With Panzanella?
Panzanella is a salad but it lacks leafy green vegetables—now, you can absolutely add some spinach or arugula to your panzanella OR—serve it with roasted green beans or steamed broccoli with a little bit of butter.
For your main dish, I recommend any type of grilled meat or seafood.
Try this pretzel panzanella salad with my Garlic Brown Sugar Bratwurst and Sauerkraut.
This pretzel panzanella salad features delicious flavors like:
◉ Soft pretzels
◉ Red onion
How To Make The Pretzel Panzanella Salad with Mustard Dressing:
Step one — Cook the soft pretzel nuggets according to the package.
Step two — Fry bacon, reserving 1 tbsp of the bacon grease, set bacon aside.
Step three — Cook red onion in reserved bacon grease for two to three minutes until, coated in bacon flavor, they begin to soften.
Step four — In a small bowl, whisk the apple cider vinegar, mustard, olive oil, honey, salt, and dill.
Step five — In a large bowl, mix pretzels, red onion, cucumber, and crumbled bacon; pour the mustard dressing on top of everything, give it a good toss, and enjoy!
|Prep Time||10 minutes|
|Cook Time||20 minutes|
- 1 9 oz bag frozen soft pretzel nuggets cooked according to package
- 2 strips bacon
- 1 large cucumber sliced
- 1/2 cup red onion sliced
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1 tsp honey
- 1/2 tsp salt
- 1/2 tsp dried dill
- Fry bacon; set aside, reserving 1 tablespoon of bacon grease.
- Saute red onion in bacon grease for two to three minutes, until they just begin to soften.
- In a large bowl, mix pretzels, red onion, cucumber, and crumbled bacon.
- In another bowl, whisk remaining ingredients together; pour over pretzel mixture. Give it a good toss and enjoy!