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May 22, 2010

Panzanella Salad

Panzanella salad has been on my “To Make” list for quite some time and today I finally got around to checking it off the list. Panzanella is an Italian dish, traditionally prepared with day-old Tuscan bread, tomatoes, basil, olive oil and vinegar. This is the version I came up with and it’s delicious. Light, fresh and perfect for the summer.

(Yield: 4 servings)


Olive oil for drizzling

4 oz day-old white bread, sliced 1” thick

2 medium vine-ripe tomatoes

2 cucumbers

1 bell pepper

1 tbsp chopped cilantro


1 tsp deli-style mustard

1 tbsp apple cider vinegar

1 garlic clove, minced

2 tbsp extra virgin olive oil

½ tsp salt + pepper

Drizzle the bread slices lightly with olive oil and place oil side down on a grill pan on medium-high heat. Drizzle the other side. Grill 3-4 minutes on each side, until grill marks appear and the bread is crispy. Set aside and let cool.

Chop the vegetables and cilantro and place into a bowl. Chop the cooled bread into 1” cubes and add to bowl. Whisk together all the dressing ingredients and pour dressing over salad. Toss and serve.


How to Cook a Mockingbird said...

Panzanella is one of my favorite salads, because really anything with bread is my favorite.
This recipe looks delicious and I'm very excited to try it!

Deeba PAB said...

I love it. Thanks for sharing it so beautifully.