No ImagePanzanella Bread Salad

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  1. Mike Benayoun

    I see a lot of recipes where people don’t soak the bread in water, which is the way traditional panzanella is made. I personally sprinkle water+vinegar on the bread to get it wet before I incorporate it to the vegetables.

  2. Steve Hoge

    We made a panzanella this evening with 4 kinds of our homegrown tomatoes and added half-rounds of mozzarella and crispy pancetta along with the briefly seared peppers and onion threads. Oh, almost forgot the chunks of perfectly ripe avocado. Deliciious!

  3. Karenaperville

    I made this today and it was delicious! Good tomatoes and bakery bread are a MUST for the great taste that this recipe will provide. We had this along side fish and that was all that was needed. We loved how the flavors all shined through, complimenting each beautifully! I personally wouldn’t change a thing!

    One question for Elise: You end the recipe with the caveat regarding refrigerating the salad after making it since it’s a “no-no” for fresh tomatoes in terms of texture and taste…. but after eating it, leftovers should be refrigerated overnight for next day use, correct?

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  4. FoodandFrets

    I soak the red onion in water for a few minutes to mellow them slightly. I also add red wine vinegar and bake the bread drizzled in olive oil and sea salt to crisp up. Thanks to Florence Knight and her wonderful book ‘One – A cook and her cupboard’ for these tips!

  5. Elena

    Had this dish with a fried egg on top at a restaurant in Petoskey, Michigan and it was the most delicious thing I’ve ever eaten. Thought you’d like to hear about that spin on the recipe. Thanks, Elise.

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