This Crispy Polenta Panzanella and Tomato Salad recipe uses store-bought polenta and fresh tomatoes. Make as a main course or serve as a side salad. Gluten-free.
If you've ever had a Panzanella salad, you know how tasty crusty pieces of bread tucked into a fresh salad can be. Here, polenta croutons, juicy tomatoes, crunchy red onion, creamy mozzarella, and peppery arugula greens combine for a (gluten-free) twist on the classic.
Like polenta fries, these croutons have a nice crispy outside and soft center. And while making the croutons from scratch is possible, the method below uses store-bought ready-made polenta.
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Why you'll love this recipe
- Easy recipe
- Simple ingredients
- Gluten-free and dairy-free
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Polenta - To make things simple, use prepared tubed polenta. You can find this at your local grocery store in the refrigerated produce section.
Arugula - Arugula adds a nice peppery flavor but feel free to swap out your favorite greens.
Tomatoes - I like using tomato wedges (especially heirloom when in season!) but grape or cherry tomatoes work too.
Red onion - Omit if you prefer.
Mozzarella (dairy-free) - Choose a vegan mozzarella option like Miyoko's Creamery Mozzarella or Violife, Follow Your Heart, Good & Gather, or Great Value plant-based shreds to make this dairy-free. Or use regular mozzarella if dairy is not a concern.
If you want to omit the mozzarella, avocado works wonderfully as a creamy substitute. This avocado lime dressing can be substituted for the simple dressing in this recipe.
Olive oil and red vinegar
Extra mix-ins
Add extra mix-ins to the salad like bacon bits, crispy pancetta, red peppers, sunflower seeds, or avocado.
Step-by-step instructions
Before you start: Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Take the polenta out of the wrapping and slice each end off, then cut into 1-1 ½ inch cubes or wedges.
Step 1: Place the cut polenta wedges or cubes into a medium bowl. Add 3 teaspoons olive oil and salt and pepper to taste. Stir to coat and then spread polenta cubes on the prepared baking sheet. Bake for 25-30. Remove from oven and allow to cool while you assemble the salad.
Step 2: In a large bowl add arugula, tomatoes, red onion, and mozzarella. Toss gently to combine. Add polenta croutons and toss again. In a small bowl, whisk together the dressing ingredients. Drizzle dressing on the polenta salad or plate salads and dress individually.
Tessa's Tip: Prep your salad fixings while the polenta croutons bake.
FAQs
Yes, polenta is a specific type of cornmeal (eight-row flint) that is ground differently than cornmeal. In a pinch, medium to coarse-ground cornmeal can work in place of cornmeal specifically marketed for polenta.
Grits and polenta are both made from ground corn, but grits are made from white corn and have a finer texture, while polenta is made from yellow corn and has a coarser texture.
More easy salad recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Crispy Polenta Panzanella and Tomato Salad
Ingredients
Polenta Croutons
- 1 tube polenta*
- 3 teaspoons olive oil
- salt and pepper to taste
Salad
- 3 cups arugula
- 2-3 medium to large heirloom tomatoes cut into wedges
- ½ cup vertically sliced red onion
- ¾ cup vegan mozzarella or shreds or baby mozzarella, whole or torn
Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Take the polenta out of the wrapping and slice each end off to square it up, then cut into 1-1 ½ inch cubes.
- Place the polenta cubes into a medium bowl. Add 3 teaspoons olive oil and salt and pepper to taste. Stir gently to evenly coat and then spread cubes on prepared baking sheet. Bake for 25-30 minutes until edges start to brown and outside looks crispy. Remove from oven and allow to cool while you assemble salad.
- In a large bowl add arugula, tomatoes, red onion, and mozzarella. Toss gently to combine.Add polenta croutons and toss again. In a small bowl, whisk together dressing ingredients. Drizzle dressing in the amount desired to salad or plate salads and dress individually.
Notes
Nutrition
traci | VanillaAndBean
We rarely get thunderstorms in the PNW - something I do miss after moving from the South. Big billowy clouds, dramatic sky.. the sounds, the fresh smell.... ahhh. I'd become addicted to those polenta croutons. Just sayn'. What a delicious addition! And those tomatoes!! At the market this weekend, the farmers told us we coming up on the last of them. I feel like I've been hoarding heirlooms... they're so good. Delicious work my dear!
Tessa
Oh, yes, you did have great thunderstorms in Texas. One of my favorite parts of summer. Haha, I am totally addicted to the croutons - can't. stop. eating. them! Thank you dear, Traci! xo
Aysegul
Such a clever way to add some polenta goodness in a salad. This looks so delicious and perfect for the end of summer.
Beautiful photos as always. <3
Tessa
Thank you, Aysegul!! I have been feeling the urge to throw those polenta croutons into everything. Haha. But they really are a great compliment to the other salad ingredients. I hope you guys had a restful and fun long weekend! xoxo
Joyce @ Sun Diego Eats
LOVE this! The polenta crisps would be amazing alone, and even more so in this salad.
Tessa
Thanks, Joyce!! Yes, alone, the polenta crisps are so very tasty. We were eating them straight from the pan!
Mary Ann | The Beach House Kitchen
Wow, I've never thought of using polenta in my panzanella salad Tessa! Awesome idea! Can't wait to give it a try. Happy weekend!
Tessa
Those little polenta croutons are highly addictive. If they make it to the salad, it is for sure a great combo! ;) I hope you all had a great long weekend!