Roasted Eggplant & Heirloom Tomato Panzanella Salad


If panzanella salad and the trending pizza salad had a baby, it would be this mouth-watering bowl of summer deliciousness! So you can trust me when I say, this Roasted Eggplant & Heirloom Tomato Panzanella Salad will turn any salad hater into a fanatic.

What is Panzanella?

Panzanella is a Tuscan and Umbrian chopped salad that traditionally contains soaked stale salad, onions, and tomatoes. It's very popular in the summertime when tomatoes are in season! It sometimes includes cucumbers, basil, and is dressed with olive oil and vinegar.

What is a Pizza Salad?

Pizza salad is a trending concept on social media that basically combines all the things you'd find on top of your favorite pizza into a salad with lettuce! Think of pizza without the carbs.

Want to learn food can heal your body? ⬇️

Not only is this salad recipe full of delicious flavors, but it's loaded to the brim with healthy ingredients that have powerful benefits to your body! Check some of them out below.

Health benefits of eggplant:

  • High in antioxidants like Vitamins A and C which help protect your cells against damage
  • High in polyphenols which may help your body do a better job of processing sugars properly
  • Helps to treat anemia
  • Improves cognitive function
  • & more!

Health benefits of kale:

  • Helps detoxify the body
  • Supports bone health
  • Helps improve blood glucose control in diabetes
  • Anti-inflammatory
  • Supports digestive health
  • Metabolism booster
  • & more!

Health benefits of heirloom tomatoes:

  • Excellent source of potassium
  • May reduce risk of ovarian cancer
  • May reduce risk of heart disease
  • Supports health prostate
  • Boosts gut health
  • Reduces oxidative stress in the body
  • Reduces urinary tract infections
  • High in Vitamin C
  • & more!

Can panzanella be made in advance?

Yes, you can prep all of the panzanella ingredients ahead of time. While you can fully make the salad up to 30 minutes in advance, just keep in mind the toasted sourdough bites may not be as crunchy and will become more soft. If you prefer them more crunchy, opt for leaving them out when making in advance and tossing them in right before serving!

Check out the recipe below for visual instructions ⬇️

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!

For more great A Bright Moment recipes, be sure to follow me on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Roasted Eggplant & Heirloom Tomato Panzanella Salad

If panzanella salad and the trending pizza salad had a baby, it would be this mouth-watering bowl of summer deliciousness!



Servings: 6

  • 1-2 heads of Garlic
  • 1/3 cup Olive Oil
  • 6 Baby Eggplants, or 1-2 large Eggplants, chopped
  • 1-2 large Heirloom Tomatoes, or 1 cup Cherry Tomatoes, thinly sliced
  • 1/3rd loaf of Artisanal Bread, such as country sourdough bread, a baguette, or ciabatta
  • 1 large bunch of Kale, chopped
  • 1/2 Red Onion, thinly sliced
  • 1.5 - 3oz. Soppressata, thinly sliced
  • 1/4 cup Fresh Basil, chopped
  • 2 tbsp. Apple Cider Vinegar
  • 2 tbsp. Tahini
  • 1 Lemon
  • Salt & Black Pepper, to taste


  1. Preheat oven to 425F. Line a large baking pan with parchment paper.
  2. Slice the very tops of the garlic heads off to reveal the garlic cloves inside. Place on a sheet of foil. Drizzle with 1 tablespoon olive oil, then wrap tightly in the foil. Roast for 20-25 minutes, until golden.
  3. At the same time, you can start roasting the eggplant. Toss the chopped eggplant and 2 tablespoon olive oil together on the pan. Roast 10-12 minutes.
  4. Slice the artisanal bread into bite-sized pieces, about the size of a crouton. Add to the pan with roasted eggplant. Generously drizzle 2-3 tablespoons olive oil over the bread. Bake another 8-10 minutes, until crisp and golden.
  5. Once roasted, squeeze the roasted garlic cloves into a blender or food processor. Add 1/4 cup, 2 tbsp olive oil, apple cider vinegar, tahini, and juice of 1 lemon. Pulse until smooth and creamy. Season with salt and black pepper to taste.
  6. Add the chopped kale into a large bowl with the salad dressing. Using your hands, gently massage the salad dressing into the kale.
  7. Add the sliced tomatoes, red onions, roasted eggplant, toasted bread, and soppressata. Toss until well-combined.
  8. Serve with grated parmigiana regginano to enjoy!

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