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Panzanella Recipe

Panzanella

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (36)

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Average Rating:

Total Reviews: 36

Showing 31-36 of 36

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  • on February 28, 2005

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    The salad was wonderful and so easy to prepare in advance.

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  • on November 15, 2004

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    My husband and I love this salad!!

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  • on August 09, 2004

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    I made this as a buffet salad and it was a huge success. Guests were delighted as it aroused their taste buds.

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  • on July 13, 2004

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    I have made this several times with various adjustments. I do prefer the skins on, nd when I don't have old bread I just use same day bread and leave the crusts on. Anyway, any variation of this (I also add minced red onion to the top and love that always is satisfying. What shocks me is how good it tastes up to a few days later. The idea of bread sitting in tomato juice sounds horrible, but the reality is another thing. This reminds me of a salad version of ribollita, one of my favorite Italian bread soups.

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  • on June 16, 2004

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    I added some thinly sliced red onions and mushrooms. I was great.

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  • on June 08, 2004

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    I love the flavor of this and think it is a great alternative to a traditional salad! Thank you Giada!!

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