Panzanella – Panzanella is one of those salads/foods that I was skeptical about. I mean, it has flavors that I love together and it’s no secret that I’m a huge bread fan but I was worried about soggy bread because that is just a no-no in my book.

I knew I wanted to make this bread so when the Italian sandwich bread finally became stale, I set out to make this salad. This was definitely a “duh, why haven’t you tried this sooner” moment. 🙂

The flavors are all so bold and delicious together that it barely made it out of the bowl that I was combining in it and into a regular bowl before I scarfed down the entire salad. Fresh tomatoes, red onion, basil, a simple vinaigrette, and bread all make for a filling and very appetizing lunch (or light dinner). I’m pretty sad that it’s the end of tomato season because now I’ll have to wait awhile to have this again!!



Printable Version

  • about ½ loaf stale crusty bread, 2 to 3 days old
  • ¼ cup red wine vinegar
  • ⅔ cup extra-virgin olive oil
  • 1 garlic clove, pressed or minced
  • Kosher salt and freshly ground black pepper
  • 4 tomatoes, chopped into 1-inch cubes
  • ½ cup thinly sliced fresh basil leaves
  • ¼ cup feta cheese, crumbled

1. Cut bread into 2-inch slices and set aside. In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, basil, and feta to the vinaigrette and and toss to combine.

2. Allow to marinade for at least 15 minutes before serving.

Heavily adapted from Giada de Laurentiis, Everyday Italian


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