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Panzenella Recipe

Panzenella Recipe

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What's good about this salad is that you can use day-old bread, even stale bread, if necessary. That means the bread doesn't get squishy like croutons, and its crunchy taste prevails. The possibilities are endless.

Click here to read the Basics of Panzanella


  • 2 Cups day-old bread, preferably a good sourdough or crusty baguette, torn or cut into 1-inch pieces
  • 1/2 Cup fresh dill, washed, dried, and roughly chopped
  • Handful fresh Italian parsley, washed, dried, and chopped
  • 1/3 Cup extra-virgin olive oil
  • 1/2 Cup fresh basil, washed, dried, and julienne
  • 3 cloves garlic, peeled and finely minced
  • 2 medium tomatoes, diced
  • 1 medium zucchini, cut into 1/4-inch ring, and then each ring cut in half
  • 1 small red onion, peeled and thinly sliced
  • 1/2 Cup fresh mint, washed, dried, and roughly torn
  • 1/4 Cup red-wine vinegar


Calories Per Serving607

Folate equivalent (total)301µg75%

Riboflavin (B2)0.7mg43.2%

Chickpea Panzanella

A bread salad is a delicious way to breathe new life into day-old bread. Ciabatta bread lends crunch and texture, soaks up juices and dressings, and adds toasty flavor. We toast the bread in the oven, but if you already have the grill cranked up, this salad easily transitions to an outdoor dish. We recommend showcasing seasonally prime veggies for optimum taste and freshness. In spring, cherry tomatoes are your best bet. By allowing a few well-chosen convenience items to shine, this supremely simple salad comes together in only 20 minutes. Serve it at room temperature or slightly chilled for best results.

  • 5 handfuls chunks of stale sourdough or other bread
  • salt and freshly ground black pepper
  • 7 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 medium-sized cucumber, peeled, cut into small chunks
  • 1 medium-sized red onion
  • 6 vine tomatoes
  • 3 garlic cloves, finely chopped
  • handful torn basil leaves

Tip the bread into a bowl, season to taste with salt and pepper and add the olive oil and half of the red wine vinegar.

Remove the tomato skins by placing the tomatoes into boiling water for a few seconds and refreshing in a bowl of ice cold water. The skins should now peel away easily. Add the tomatoes to the bread, along with the cucumber and red onion. Scatter over the finely chopped garlic and add a pinch of salt. Mix until well combined.

Pour in the remaining red wine vinegar, plus more to taste, add the basil leaves and mix together with your hands until well combined. Serve.

  • 2 pounds ripe tomatoes
  • ¼ cup finely chopped red onion
  • ¼ cup chopped flat-leaf parsley
  • 3 tablespoons finely slivered fresh basil
  • 4 cups torn bite-size pieces stale crusty white bread (see Tip)
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons red-wine vinegar or sherry vinegar
  • ½ teaspoon kosher or sea salt
  • ¼ teaspoon freshly ground pepper

Cut larger tomatoes into wedges or chunks cut any cherry tomatoes into halves or quarters. Combine in a large bowl with onion, parsley and basil. Add bread.

Whisk oil, vinegar, salt and pepper in a small bowl. Pour it over the salad and gently toss to coat the bread well. Let stand for about 5 minutes before serving.

To stale bread naturally, store at room temperature in a paper (not plastic) bag for 2 to 5 days. If you don't want to wait, bake sliced or cubed bread on a large baking sheet at 250°F until crisped and dry, 15 to 20 minutes. One 1-pound loaf (12 to 14 slices) yields 8 to 10 cups 1-inch pieces.

(2 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 to 6 1 x


This colorful panzanella recipe is a classic Italian bread salad, featuring crusty bread, ripe tomatoes, bell peppers, and basil.


  • 3 cups artisan-style bread, cut into cubes
  • 1/4 cup olive oil, divided
  • 1 pint multi-colored cherry tomatoes
  • 3 bell peppers ( one each yellow, red, green)
  • ½ red onion
  • 1 garlic clove
  • 1 tablespoon thinly sliced basil leaves
  • 2 tablespoons sherry vinegar
  • Fresh ground black pepper


  1. Preheat oven to 450°F.
  2. Slice the bread into cubes. On a rimmed baking sheet, toss the cubes with 1 tablespoon olive oil and season with kosher salt and fresh ground black pepper. Spread in a single layer and bake until golden brown, about 7 minutes.
  3. Meanwhile, cut the cherry tomatoes in half. Dice the bell peppers. Thinly slice the red onion. Mince the garlic. Thinly slice the basil (chiffonade).
  4. In a medium bowl, combine the sherry vinegar, and garlic. Gradually whisk in 3 tablespoons olive oil, 1 tablespoon at a time, until a creamy emulsion forms. Season with kosher salt and fresh ground black pepper.
  5. In a large bowl, combine the chopped vegetables, dressing, basil, and toasted bread. (If making in advance, add the toasted bread last to avoid becoming soggy.) Allow to stand about 15 minutes for the flavors to meld, then serve immediately. (Leftovers are delicious, but the bread becomes soggy after a few hours.)


Keywords: Panzanella, Summer Panzanella, Panzanella Recipe, Bell Peppers, Bell Pepper Recipe, Summer Recipes, Side Dish, Potluck, Entertaining

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Recipe Summary

  • 4 plum (roma) tomatoes, seeded and cubed
  • 1 cucumber, peeled and diced
  • ½ red onion, thinly sliced
  • ½ cup cubed fontina cheese
  • ½ cup pitted and chopped kalamata olives
  • 2 tablespoons coarsely chopped fresh basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 (1 pound) loaf day-old Italian bread, cubed

Toss tomatoes, cucumber, onion, fontina cheese, olives, basil, oregano, parsley, salt, and black pepper with olive oil and balsamic vinegar in a large bowl. Allow mixture to rest for 10 minutes.

Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat. Bread salad should be served within 2 hours.


Step 1

Bring a large pot of water to a boil. Using the tip of a paring knife, make two 1" cuts on the bottom of each tomato, forming an X. Add tomatoes to water and cook just until skin begins to peel back at each X, 30–40 seconds. Using a slotted spoon, transfer tomatoes to a large bowl of ice water let cool. Peel and core tomatoes place in another large bowl. (Alternatively, use a vegetable peeler with a serrated blade to peel tomatoes.) Using your hands, crush tomatoes, breaking up any large pieces and releasing juices.

Step 2

Stir in 1/2 cup oil, 3 Tbsp. vinegar, and garlic. Season to taste with salt, pepper, and more vinegar, if desired.

Step 3

Add bread to tomato mixture in bowl. Toss until bread is well coated and starts to absorb liquid. Let sit for 30 minutes.

Step 4

Meanwhile, char bell peppers and chiles, if using, directly over a gas flame or in the broiler until blackened all over. Transfer to a resealable plastic bag. Close bag and let sit for 15 minutes. Remove peppers and chiles peel, core, seed, and cut into 1/4" strips.

Step 5

Add peppers, chiles, olives, capers, and anchovies, if using, to bread mixture. Massage with your hands until all ingredients are thoroughly combined and bread is broken down (it will break down differently depending on what kind is used ciabatta tends to stay more intact than Pullman bread). Add basil and season with salt and pepper.

Step 6

Cover salad and let stand at room temperature for 1 hour. Drizzle with oil just before serving.


Step 1

Finely grate garlic and the zest of 1 lemon into a large bowl. Slice both lemons in half and squeeze their juice into the bowl. Add buttermilk and 6 Tbsp. oil and whisk to combine. Season dressing with salt and lots of pepper.

Step 2

Lightly crush cucumber on a cutting board with a rolling pin or wine bottle. Add cucumber, scallions, and peas to dressing and toss well to combine. Let sit while you fry the bread and asparagus.

Step 3

Pour remaining 2 Tbsp. oil into a skillet large enough to fit both slices of bread in a single layer. Add bread and set over medium heat. Cook, undisturbed, until golden brown and crisp underneath, about 5 minutes. Turn bread over and cook just to lightly fry on the other side, about 2 minutes. Season both sides of bread with salt. Transfer to a plate.

Step 4

Arrange asparagus in same skillet, season with salt, and increase heat to medium-high. Cook, tossing occasionally, until bright green and blistered in some spots, but still crisp-tender, about 3 minutes. Add to salad.

Step 5

Tear bread into 1½” pieces and add to salad. Toss to evenly coat and help bread soak up some of the dressing. Taste and season with more salt and pepper as needed. Add herbs to salad and toss once more.

Step 6

Divide salad among shallow bowls, reserving any dressing and juices that pool at the bottom of bowl. Break feta into large pieces and nestle into salad in each bowl. Drizzle reserved dressing and juices over.

How would you rate Spring Panzanella?

Hi Molly, me and louise both loved the dish tremendously. We both love you and your fun personality. Sorry that BA are all racist scum :( keep it up with the aspergus

So yummy! Our small grocer was out of buttermilk, so I used plain yogurt with a splash of milk to loosen it up a bit. Cut back on the lemon and only used the juice of half, mostly because my husband hates lemon and also because prior reviews noted it was a bit too tangy. For herbs we used a lot of dill, basil and parsley, and a little mint. Super fresh and delicious, and enough to fill our family of 3 for dinner.

This recipe was amazing! I was doubtful, I didn't think it would be anything special, but the dressing and the bread made it so satisfying. The cucumbers and the feta was the perfect pairing. I recommend using a large garlic clove, or two small ones, the garlic added such a nice touch. Like others, I only put the juice of one lemon, not two. To make it a meal, I added faro (italian grain) and roasted almonds. Will 100% do it again :)

Really enjoyed this salad, I went dill and parsley for my herbs, and only used 1.5 lemons for juicing, as that's all I had on hand. Otherwise made the salad to the recipe and it was bright and fresh, with some wonderful moments with the chewy fried bread. I would make again, especially when looking for a way to use up the veggies in my fridge.

Subbed buttermilk with plain yogurt and it's soooo good.

Simple and delicious! Now that we're all baking at home this was a nice way to use up some stale bread. Used only one lemon and half of a (big juicy) cucumber per the suggestions in the comments. Great dressing and bread prep that seems super riffable with many veg and herb combos, will definitely use it again.

This was a great way to use up a couple of heels of sourdough bread, a ton of herbs, and a half a container of feta cheese. The choice of veggies here doesn't seem super important so I think you can sub out for your favorite spring green things. Next time i'll skip the cucumber since this is otherwise a hearty enough salad to last a couple of days. I also second the comments that it was a bit heavy on the lemon juice (and I love high-acid salad dressings!) and extra bread is a welcome addition.

yum! my boyfriend thought it was a bit unbalanced - too bright - so next time I might halve the lemon juice. I thought it was delicious though!

Very delicious! Lots of flavor for such a green salad. Don’t know if we misunderstood, but the cucumbers were huge, at 1.5”. Would have quartered the cucumber and cut them smaller. Used basil and mint which were good complements.

I made this for a picnic on the weekend and I'm obsessed. I'm already planning to make it again this weekend. I used basil, mint, and parsley as my herbs (not a dill fan) and Iɽ probably leave out the parsley next time, the flavour didn't seem to mesh as well as the other herbs did.

Extremely refreshing, love this one. Would reduce the cucumber if it isn't your favourite flavour, it tasted slightly overpowering.

This was SO good. My instacart shopper brought me a zuchinni instead of a cucumber so I left out the cucumber. I added shredded rotisserie chicken and an extra slice of bread. This was absolutely delicious.

Made this just as written and it was DELICIOUS! My sister called it 'transcendent.' We'll definitely be making it again - it was a huge success.

Amazing! I’ve already remade the dressing several times for other salads. Will be making again!

Really awesome. This is a great sub-in for spring and is full of great flavor.

Sweet pepper panzanella

  • 2-3 sweet peppers (red and/or yellow)
  • olive oil
  • sherry vinegar (or balsamic or white wine vinegar)
  • pinch of sweet or smoked paprika
  • toasted stale bread, rubbed w/ olive oil & garlic
  • 1 cup cherry tomatoes
  • 1-2 leaves of kale, torn
  • ½ cup little mozzarella balls
  • ¼ cup chunky pickled onions (see below)
  • handful of torn basil
  • salt & pepper
  • 1 small red onion, sliced into thick strips
  • white wine vinegar (enough to fill the jar of onions)
  • a few pinches of cane sugar and salt
  1. For the pickled onions: (make in advance) pickle your onions by shaking all ingredients together in a jar. Chill until for at least an hour, or up to days (or weeks, really) in advance.
  2. Slice cherry tomatoes and toss them with a splash of olive oil, a splash of sherry vinegar, salt, pepper.
  3. Drizzle olive oil on your stale bread and toast (or grill) it until golden. While it's still warm, rub it with a sliced clove of garlic, then slice it into bite sized pieces.
  4. De-seed and slice your peppers into thick strips. Sautée them in a pan with olive oil until soft and lightly blistered. (you could also do this on a grill). Remove from heat, drizzle with a little sherry vinegar and a pinch of paprika.
  5. Toss all salad ingredients together so that the juices from the tomatoes and the peppers create a light dressing. Drizzle with a little more olive oil. Taste, and add more salt and pepper to your liking. Let it sit for at least 10 minutes or so for the bread to soak up the juices. Serve at room temp.

Instead of pickled onions, you can also cook onions with your peppers. Use a yellow onion instead of a red one.


    1. 1. Preheat the oven to 300°F.
    2. 2. In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until slightly crisp. (The pieces should not be as crispy as croutons.) Alternatively, spread the bread cubes on a baking sheet and let them dry, uncovered, for about 24 hours.
    3. 3. In a large bowl, whisk together the vinegar, capers, zest, and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
    4. 4. Add the onion, tomatoes, bell peppers, cucumber, fennel, and olives and toss with the vinaigrette. Adjust the salt and pepper.
    5. 5. Tear the fennel fronds and add them to the bowl along with the basil and bread. Toss to coat. Set aside for 20 minutes.
    6. 6. Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. If you prefer a moister salad, drizzle with a little more extra virgin olive oil.

    Nutritional analysis provided by TasteBook, using the USDA Nutrition Database

    From Fantastico by Rick Tramonto, Mary Goodbody, and Belinda Chang Copyright (c) 2007 by Rick Tramonto. Published by Broadway Books.

    Rick Tramonto, the executive chef/partner of Tru in Chicago, was named one of Food & Wine's Top Ten Best Chefs in the country in 1994 and selected as one of America's Rising Star Chefs by Robert Mondavi in 1995. He has also been nominated four times for the James Beard Award for Best Chef in the Midwest, winning the award in 2002. Tru, which opened its doors in May 1999, was nominated for the 2000 James Beard Award for Best New Restaurant and named one of the Top 50 Best Restaurants in the World by Condé Nast Traveler. Tramonto is the coauthor, with his partner Gale Gand, of American Brasserie and Butter Sugar Flour Eggs.

    Mary Goodbody is a nationally known food writer and editor who has worked on more than forty-five books. Her most recent credits include Williams-Sonoma Kitchen Companion, The Garden Entertaining Cookbook, and Back to the Table. She is the editor of the IACP Food Forum Quarterly, was the first editor in chief of Cooks magazine, and is a senior contributing editor for Chocolatier magazine and Pastry Art & Design magazine.

    Tim Turner is a nationally acclaimed food and tabletop photographer. He is a two-time James Beard Award winner for Best Food Photography, winning most recently in 2002. His previous projects include Charlie Trotter's Recipes, Charlie Trotter's Meat and Game, The Inn at Little Washington, Norman's New World Cuisine (by Norman Van Aken), Jacques Pepin's Kitchen, and American Brasserie.


  1. Vukus

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  2. Grotilar

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  3. Doujas

    Let's be.

  4. Erasto

    wonderfully, is the value answer

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