Italian Herb Chicken Sausage Panzanella

Name: Italian Herb Chicken Sausage Panzanella
Prep time: 20
Cook time: 20
Total time: 40
Yield: 1
Ingredients: baguette (11 ounce), torn or cut into 1-inch cubes; extra-virgin olive oil, divided; package The Sausage Project Italian Herb Chicken Sausage, sliced into ½-inch rounds; red wine vinegar; garlic cloves, minced; ripe tomatoes, cut into bite-size pieces (or sliced in half if using cherry tomatoes); Persian cucumbers, thinly sliced; fresh mozzarella, torn or cut into bite-size pieces; small red onion, thinly sliced; loosely packed torn basil leaves; Kosher salt and freshly ground black pepper, to taste

Prep Time: 20 min | Cook Time: 20 min | Servings: 1

Italian Herb

Mediterranean

Salads

Panzanella is something of an outlier in the salad world, and that’s exactly what makes it so great—especially for those of us who prefer our crouton-to-veggie ratio to veer a little deranged. With juicy tomatoes, crisp bread, and peak summer energy, it’s already a standout. Add seared Italian Herb Chicken Sausage, and suddenly it’s a full-on meal disguised as a salad.

In this version, the bread soaks up a bright mix of vinegar and olive oil, the mozzarella keeps things creamy, and the sausage adds just enough heft, with a hint of Calabrian chili and herbs, to make seconds inevitable. It’s perfect as a summer side or a meal on its own—especially if you’re into the whole “deconstructed sandwich” approach to salad.

See Recipe

A hearty bowl of panzanella loaded with Italian Herb Chicken Sausage.

SERVING MULTIPLIER:

Ingredients

1 baguette (11 ounce), torn or cut into 1-inch cubes

7 tablespoons extra-virgin olive oil, divided

1 package The Sausage Project Italian Herb Chicken Sausage, sliced into ½-inch rounds

2 tablespoons red wine vinegar

2 garlic cloves, minced

2 pounds ripe tomatoes, cut into bite-size pieces (or sliced in half if using cherry tomatoes)

2 Persian cucumbers, thinly sliced

8 ounces fresh mozzarella, torn or cut into bite-size pieces

½ small red onion, thinly sliced

¾ cup loosely packed torn basil leaves

Kosher salt and freshly ground black pepper, to taste

Instructions

Prep Time: 20 min | Cook Time: 20 min | Servings: 1

Toast the bread: Heat the oven to 400°F. On a sheet pan, toss the bread with 2 tablespoons olive oil and a pinch kosher salt. Bake for 12–15 minutes, until crisp and lightly golden. Transfer to a large bowl to cool.

Cook the sausage: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the sausage and cook, stirring occasionally, until browned and heated through, about 4 minutes. Remove from the heat and let cool slightly.

Make the dressing: In a large mixing bowl, whisk together the red wine vinegar, garlic, a generous pinch kosher salt, and black pepper. Slowly drizzle in the remaining 4 tablespoons olive oil, whisking continuously, until emulsified.

Put it all together: Add the tomatoes, cucumbers, mozzarella, red onion, toasted bread, sausage, and basil to the bowl. Toss gently to combine. Let the salad sit for at least 30 minutes before serving so the bread can soak up the dressing. Taste and adjust seasoning as needed.