Panzanella

Total Time:
55 min
Prep:
15 min
Inactive:
30 min
Cook:
10 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 3 tablespoons good olive oil
  • 1 small French bread or boule, cut into 1-inch cubes (6 cups)
  • 1 teaspoon kosher salt
  • 2 large, ripe tomatoes, cut into 1-inch cubes
  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
  • 1 red bell pepper, seeded and cut into 1-inch cubes
  • 1 yellow bell pepper, seeded and cut into 1-inch cubes
  • 1/2 red onion, cut in 1/2 and thinly sliced
  • 20 large basil leaves, coarsely chopped
  • 3 tablespoons capers, drained
  • For the vinaigrette:
  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons Champagne vinegar
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Directions
Watch how to make this recipe

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.


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4.9 196
Has anyone used red wine vinegar instead of the champagne vinegar? item not reviewed by moderator and published
Delicious!  Made today for Easter lunch with family & it was a huge hit!  Thanks, Ina! item not reviewed by moderator and published
It's fabulous. I make this all the time. Instead of making the vinaigrette per the recipe I use Trader Joe's Champagne Vinaigrette and it's wonderful and a big time and ingredient saver. item not reviewed by moderator and published
No, no, no. That's not panzanella. Panzanella has not cooked bread, no pepper, no capers. Just soak bread in cold water, squeeze, mix with red onion, basil, tomato, cucumber (even if I don't like it), vinegar salt pepper and oil. SERVE COOL. feel free to robotranslate http://www.panzanellatoscana.it or http://it.wikipedia.org/wiki/Panzanell... item not reviewed by moderator and published
This was fabulous! item not reviewed by moderator and published
Fantastic Salad! Makes a great entree or substantial side dish. I make this, as written, often and it is perfect every time. Sometimes I give it a greek twist and omit the basil and add fresh oregano, pitted greek olives and good feta cheese. Thanks Ina! item not reviewed by moderator and published
This is my husband's new favorite dish! It's perfect. item not reviewed by moderator and published
This is the best!! A summer staple and my most requested picnic dish. The basil makes this dish. Oh and the bread of course. 10 stars!! item not reviewed by moderator and published
Took this to a dinner party, everyone loved it item not reviewed by moderator and published
Absolutely wonderful. Didn't have everything called for so substitutions were made. I had fresh mint - great choice. I had an orange muscat champagne vinegar. Nice flavor add there. I had no mustard, made no sub there. Finally, since this was dinner, I added smoked provolone. Gotta have protein. What blew me away was the texture and flavor of the toasted bread. I've never had anything like it. My rating is a 5+ or a 9. item not reviewed by moderator and published
I love this recipe but changed it a bit. I didn't have cukes and basil but added a few tbsps.of pesto I had on hand before I added the vinaigrette. I used white wine instead of champagne vineger. Poured the whole bowl over a bed of greens and it was amazing. item not reviewed by moderator and published
Great recipe! Fun to make and delicious. I also used white vinegar and can't see how champagne vinegar would change the taste. I cut the veggies and marinated them in the vinegarette for a few hours and added the toasted bread cubes about 20 minutes before serving. Delicious!! Ina you never let me down! item not reviewed by moderator and published
Perfect salad for tomato season. It wouldn't be the same without summer tomatoes. I used white wine vinegar, and I didn't have capers, so I left them out, but I plan to follow the recipe exactly next time. Fresh basil really makes the salad. The salad is very easy, healthful, and my husband and I both loved it. item not reviewed by moderator and published
Love the recipe! I added a little honey to the vinaigrette to balance out the vinegary flavor. Also, I micro-planed the garlic instead of chopping it and used 2 cloves (love garlic. Left out the capers I didnt miss them. Since we have an abundance of heirlooms at the farmers market now I increased the ration of tomatoes to other vegetables, it was all about the heirlooms in this salad, yum! I added some fresh mozzarella and tore it in pieces and added that. item not reviewed by moderator and published
This is a great recipe, but don't confuse it with her later Greek Panzanella recipe. The Greek version leaves out the basil and capers but adds feta and kalamata olives and a different dressing which my family finds more satisfying. item not reviewed by moderator and published
Amazing salad. Vegetables have never tasted so good! I remember the first time my boyfirend's sister made this for me, it was so good and I was hooked. I have made it many many times myself...I crave it! I never leave anything out if I can help it, because all the flavors and textures work so well together. Sometimes I add tiny mozzarella balls. We often serve it with grilled & sliced skirt or flank steak that has been marinated in soy sauce, bourbon and black pepper. My nephew's wife makes it for him on his birthday, it is his favorite! One tip: toss in the croutons and dressing right before serving. If the croutons sit around too long in the dressed salad they lose their good texture. You want them to soak in a little vinaigrette before serving, but not get soggy. item not reviewed by moderator and published
Fantastic! Found this recipe last summer and it has been a hit with friends and family ever since! It even makes for some pretty good leftovers! item not reviewed by moderator and published
Crowd Pleaser! I made this for our monthly dinner party and it was a hit with everyone, including kids. This is a great dish for summer entertaining. Thanks for another FAB recipe, Ina!! item not reviewed by moderator and published
Excellent especially when just about everything came from my garden. item not reviewed by moderator and published
People beg me to bring this Panzanella everywhere I go in the summer months. It is truly a perfect dish. I never change a thing and it never fails. An important part is getting a quality bread for it. I use a sesame seeded Italian loaf from a good bakery in the Bronx. Enjoy this! item not reviewed by moderator and published
This is the best recipe!!! I love it. It makes you feel full very quickly! item not reviewed by moderator and published
One of the best recipes to date; I switch out the bread and add quinoa sometimes for a twist. This one makes an appearance at least twice a month in my house!! item not reviewed by moderator and published
Nice salad. Not spectacular, but it had good flavour. I really enjoyed the basil in it. I very much liked the bread. I only wish I had served the bread on the side rather than tossing it with the salad and vinaigrette. They just ended up so soggy and lost their crunch... Also, I think I would add slightly less oil to the vinaigrette. A good salad, but I may not go out of my way to make it again.... item not reviewed by moderator and published
This salad is one of my ALL-TIME FAVORITES!!! I've been making this for years and have lost track of how much of this I have consumed. The only thing I do differently is quadruple the garlic - I LOVE garlic and it's SO good for you. I also use Sourdough bread for my croutons for an added flavor and I just chunk it up and throw it in a frying pan - no oil - and toast them - to die for!! I throw the croutons on as I eat it rather than put them on the whole of the salad - that way, they will maintain their wonderful crunch! item not reviewed by moderator and published
Love Ina's panzanella!! Please note that there are a couple versions Ina posts of this salad. There is a "Grilled Panzanella" recipe Ina has on the network as well, for those of you who remember her video demonstrating a grilled version. I've had it both ways, but our family prefers it grilled. Grilling really brings out the flavors of the onions and peppers, leaving a refreshing contrast with the uncooked cucumbers, basil and tomatoes. It's amazing! We use Trader Joe's muscat champagne vinegar and it's a consistent winner for our family and dinner guests. item not reviewed by moderator and published
Oooooooh I love panzanella salad! I used this recipe with more tomatoes minus the cucumber, peppers and capers due to what I had and THREW IN SOME CRUMBLED FETA!.. It was delicious! I had a lot of bread so I toasted it the oven on a baking sheet; I drizzled the olive oil over the bread cubes and added some chopped garlic, this upped the garlic level! My husband and I had this for dinner last night. I disagree on "the longer this sits the better" We prefer to have it within an hour and usually can't wait more than a half hour; the bread is still chewy/crunchy at that point "my favorite part" of course I'll still eat it the next day if there's anything left! item not reviewed by moderator and published
This was absolutely a delicious ways to get in your veggies. I am not a big pepper fan, but I marinated this overnight and the pepper taste wasn't even there!! I didn't have the champagne vinegar so used the red wine vinegar instead. I also didn't have capers so didn't put them in. I did add chick peas because I thought they would be a good addition and loved them in this. I had a hard time mixing in the dijon mustard so I used a blender which worked great. I took this to church, and it was a hit with the adults. I think the veggies scared away the children, but if they had tried it, they may have been pleasantly surprised!! I will make this again trying other veggies. item not reviewed by moderator and published
Delicious!! I debated whether to use champagne or red wine vinegar, thinking the red would give it more punch, but the champagne was all the punch it needed. I added a little more mustard per other reviews but will stick with the recommended amount. Did not add the peppers or cucumber as I didn't have any but will try it with those next time. If you have a Panera Bread in your area - their Country White was fabulous in this! item not reviewed by moderator and published
This is as basic bread salad but yummy. I didn't use capers b/c my kids don't like them. This is to be a fresh, end of the summer salad. It is NOT TO BE COOKED! item not reviewed by moderator and published
To Skate97 and PattyC328: Ina has a "grilled panzanella" recipe as well - same ingredients only she does grill the bread and the veggies over a charcoal grill before she combines the ingredients. I have made that one and it is out of this world! If you like this one, you will LOVE the grilled recipe......the smoky flavor added by the grilled bread, charred peppers and onions (crisp-tender really brings out the flavor. item not reviewed by moderator and published
Perfect with or without the capers and peppers. Just plain wonderful! Thank you Ina! item not reviewed by moderator and published
To the below poster, I saw this episode the other day and she does NOT sautee the veggies. This is a raw veggie salad. I have the cookbook and the veggies definitely aren't cooked in that version either. This recipe is one of my favorites, but can't imagine it with cooked veg! item not reviewed by moderator and published
ERROR IN RECIPE! On her show, Ina grills/sautees the bell peppers and onions -- and unless I am overlooking it, they forgot to put that in this written version of the recipe! It makes a huge difference!!! Everyone I have made it for love this dish. I use (good quality store croutons, though, and it is every bit as good as the make-your-own ones. I don't use 6 cups either, which keeps the recipe healthier/less carbs -- and it's totally delicious. I use either plain/butter croutons or when I can find them I use Italian-seasoned ones and they make the recipe even better! item not reviewed by moderator and published
Mmmm. Bread salad! For me, the best thing about this salad is it has both inspired other versions and gives me another use for the extra loaves of frencha dn italian bread that end up in my freezer. I'll now make croutons using Ina's method and add different spices. Also, I'm not a fan on peppers and cucumbers so I'll try this salad with other veggies like blanched asparagus and some fruit for a bite of sweet. I served this to company and it vanished quickly with rave reviews. Also, it's VERY pretty. item not reviewed by moderator and published
Absolutely delicious! Added more mustard, used red wine as a substitute, omitted the peppers and capers. Baked the bread at 400 degrees for 10 minutes. Whole family gobbled it up. Definitely a keeper! item not reviewed by moderator and published
fantastic! best panzanella ever. I used red wine vinegar and more dijon.. it was phenomenal! item not reviewed by moderator and published
Best salad ever! My family and friends can't get enough of this salad! Tastes like it would be the hottest item on the menu at an Italian restaurant! This is a very flexible recipe. I never use the garlic...just oil, vinegar, dijon, salt & pepper. I usually put about 2-3 tsp. of the dijon...to me, the amount Ina uses just isn't enough. Also, I omit the raw bell peppers, but I add chopped roasted red peppers. We also like to add a can of artichoke hearts (drained and chopped. In addition to scooping out the cucumber seeds, I also scoop out all the tomato seeds. The salad won't get too soggy if you do this, and the salad will still be good the next day. Listen to Ina about the cucumbers! I made it once with regular cucumbers, and the whole batch was ruined b/c the cucumbers were bitter. I've even made this with no cucumbers...still delicious! This is my go-to for entertaining...lots of "ooohs!" and "aaahs!" Trust me...it's a keeper! item not reviewed by moderator and published
Absolutely delicious ! The fresh ingredients are the star. The dressing just highlights them . item not reviewed by moderator and published
Fantastic! Wouldn't change a thing. I did use red wine vinegar because I like it and didn't have any champagne. Also used course dijon instead of the smooth Ina used on the video. Made the croutons out of a pre-sliced loaf of Trader Joe's cracked wheat sourdough bread, and it turned out great. Hubby and I both think this would be great to bring to a party, but it definitely won't go to waste as I nibble on it for a day or so. item not reviewed by moderator and published
Very delicious. I might try to cut the recipe a little next time. It made a huge amount. Good for a party with others but not to make at home. The bread is soooooooooo good! item not reviewed by moderator and published
Sooooo good! Saw this today and immediately went to the store. Even though everything was out of season, it was well worth the extra $. I added some feta at the end w the dressing like Ina did on the show. item not reviewed by moderator and published
Outstanding! This Panzanella was gobbled up even by my brother who turns up his nose at anything that's not meat or potatoes. Fixed this for Thanksgiving. It was so good that I'm making it again today, two days AFTER Thanksgiving. Yum! item not reviewed by moderator and published
I basically followed this recipe but changed a few things. I smashed some garlic cloves in the oil for the bread, simmered and removed the garlic before adding the bread. Soaked the onion in ice water for 30 minutes to remove the bite. And used a different dressing -- 1 cup basil & 1/2 cup olive oil put in blender until fine, then pushed through a fine sieve with a spatula getting all the oil through. Whisk the basil oil with 3 tsp lemon zest, 3 tbsp lemon juice and salt & pepper. I also left out the red bell pepper and added more tomato. If your looking for a little variation, this was the best salad I've ever had. item not reviewed by moderator and published
This is the dish to make when red and yellow peppers and basil are in season, and especially if you have leftover french bread. Took it to a potluck and it was a hit!. item not reviewed by moderator and published
Loved this salad!!!!! I had it at a friends house and couldn't wait to add it to my recipe box. Yummy and so different than the usual green salad. My picky son said he would eat it with plain bread cubes. That's easy enough to leave a few plain for him. Can't wait to bring it to my next family get together for sure. Thank you Ina!! You're fan for life in Wilsonville, Oregon item not reviewed by moderator and published
I love this salad!...I made this for a family picnic and it was a hit with everyone! Not a morsel was left in the bowl. (always a good sign.. I was concerned about the bread being too soggy but that was not an issue. I followed the recipe exactly and loved all the bold flavors. This will be a regular on my party list. Thanks Ina. Every recipe of yours that I have tried has been delicious! item not reviewed by moderator and published
This salad is one of the best salads I have ever had. It is light and refreshing and I wouldn't change a thing it is perfect just the way she has it written. If you don't have all you need you can add what you would like for veggies. Like once I didn't have cucumber but I did have zucchini. Very yummy thank you Ina ; item not reviewed by moderator and published
A very tasty light and refreshing salad. I will definitely make this again. The next time I will probably use half the oil and wash the capers before I add them to the salad. All in all a great recipe! Thanks Ina. item not reviewed by moderator and published
Very delicious and easy to adjust to account for personal preferences. I'm a fan of Ina Garten's recipes but on the whole they call for too much oil for my taste. I used a 1/4 cup instead of the 1/2 cup called for and it was perfect -- plenty of vinaigrette to dress the salad but didn't oversaturate the bread or leave a big pool of oil at the bottom of the bowl. I also tossed the bread cubes with a little olive oil and baked them for 10 minutes at 350 degrees instead of sauteing them. Red wine vinegar works as a nice substitute in this dish as well. item not reviewed by moderator and published
This is amazingly good. I made half the recipe since my husband wasn't interested. Everything about this is great. I didn't have to add any salt and pepper at the end because the vinaigrette had plenty of flavor. I can't wait to make this again and share it with friends. Just delicious and light! item not reviewed by moderator and published
This salad is outstanding. It is definitely the best salad that I have ever made. The croutons were the perfect use for my day old French bread. I had most of the other ingredients on hand - especially a tasty, ripe red tomato from the local farmers' market. It was simple to make, looked beautiful in the platter, and is also very healthy. I would gladly make this for company and probably serve it with a roasted beer can chicken or even parmesan chicken tenders. Thank you for a lovely, restaurant quality, delicious recipe. item not reviewed by moderator and published
oops, I should have mentioned I drizzled the bread and broiled. Next time I think I'll try grilling the bread for added flavor. item not reviewed by moderator and published
I love this recipe! It's simple and absolutely delicious. All the ingredients are easy to find and every time I serve it or take it to a potluck everyone raves about it. It's an easy one to serve for company because it needs to be prepared and dressed ahead of time. item not reviewed by moderator and published
This salad is perfect for summer, we had it with grilled chicken. The only changes I made were I chopped up the capers for the vinaigrette because I like their flavor but I hate biting into a whole one. For the croutons I used leftover ciabatta I had from the night before and just baked them in the oven with a little olive oil and salt and pepper. The ciabatta was perfect because it held up to the dressing without getting too soggy. I also added crumbled goat cheese and gently tossed it in right before serving. It was so good, and the leftovers were excellent the longer they sat in the dressing. item not reviewed by moderator and published
Very tasty! As the other reviews mentioned, the bread gets a little soggy. Therefore, I waited until right before to toss in the bread, but my husband loved it a little soggy. Being from a small town I could not find Champagne vinegar so I used a white wine vinegar which worked just as well! item not reviewed by moderator and published
Loved it! Used balsamic vinegar instead of champagne vinegar, had no capers, so used sliced black olives, added cubes of mozzarella. Definitely a keeper! item not reviewed by moderator and published
Absolutely perfect! Another Ina stunner! The flavours compliment each other so well. I was afraid that the bread would get mushy if I added the dressing and let it sit for a half an hour (as suggested), but the toasting gave the bread a good texture that held up really well. The bread still soaks in some of the dressing though to give a delicious flavor that really highlights the tangy champagne vinegar and sharp Dijon. I really recommend using the Champagne vinegar if you can get your hands on some. Williams Sonoma carries it in stores and online (that's where I found mine). I am not a fan of raw peppers so I subbed with roasted red peppers and it was fantastic. This is an easy, high-impact dish. Delicious and beautiful. A perfect accompaniment to summer BBQs. Give it a try. item not reviewed by moderator and published
Best salad everrrr... ALWAYS a hit with guests in addition to a favorite of my husband and teen daughter... not to mention her friends. I add giant black olives when I don't have capers on hand and find they round out the colors and flavors beautifully. item not reviewed by moderator and published
This dish is excellent. When asked by my family what I would like to eat for a special occasion, this panzanella is one of the dishes that always comes to mind. item not reviewed by moderator and published
I was rushed so I didn't slice a red onion - I cut up 2-3 of the white parts of green onions instead. (My knife skills are sorely lacking!) I also toasted the bread in the oven instead of frying it. This salad comes together beautifully, it's so bright and satisfying. A huge hit :) item not reviewed by moderator and published
Love this recipe! Made it a few times now and it's always awesome. Ina never does me wrong. item not reviewed by moderator and published
Awesome salad. I do add a little honey and fresh basil to the dressing . It is great that way. I call it my basil vinegarette. I use on many salads. I used a rosemary olve oil loaf and toasted in the oven with olive oil and salt and pepper on 400. The flavors of basil and the rosemary bread was just amazing!! item not reviewed by moderator and published
Better than dessert! Unless the whole recipe will be devoured at one meal, I would add the bread cubes as needed....I like them crisp. item not reviewed by moderator and published
This salad was incredibly tasty and easy to make. I didn't have any bell peppers so I left them out and actually didn't miss them. We had this with roasted chicken and the rich chicken went so wonderful with the tangy fresh taste from this salad. If you haven't been a fan of panzanella before this recipe will change your mind. item not reviewed by moderator and published
WOW! Ina, you did it again. This got rave reviews from my boyfriend. item not reviewed by moderator and published
I took this to a party last weekend. A chef from a local restaurant look into the bowl and said, "O-o-h, an Italian Salad!" After sampling it she declared it, "impecable". It's so delicious and easy to prepare. Ina, you make me look so good. item not reviewed by moderator and published
This is the most delicious salad ever in the history of the world! Toasting the bread in all that olive oil is beyond sinful but OMG is it good! I have an extremely picky 5-year-old who will finish off the serving bowl of this stuff - tomatoes, peppers, onions, cucumbers, capers, and all. I guess the bread tricks him into it. Thank you, Ina, for a perfect recipe! Oh, and I use red wine vinegar when I don't have champagne vinegar, and it's still just as delicious. item not reviewed by moderator and published
I made this for a church gathering and everyone went crazy over it! Most of the people had never heard of "panzanella" so were excited to try something new. I did everything as directed. It turned out wonderful. Its such an easy salad to make and its just beautiful and very visually appealing, not to mention its stinkin delicious. I love Ina. She has the best recipes and I always learn so much from her show. item not reviewed by moderator and published
I did what a few other people did...roast the peppers and put the bread in the broiler. It was delicious! At first, I thought the vinaigrette was a little tart, so I added a little sugar. Once everything was mixed, there was a great balance. I'll probably cut the bread into smaller pieces next time, and I'm thinking about adding feta cheese and chicken. item not reviewed by moderator and published
We absolutely LOVED this recipe! It was simply amazing! We followed exactly except we had some summer squash that we halved and grilled and then cut into chunks. Even if you left out the bread it would be simply amazing! You REALLY MUST try it! Thank you Ina!!! item not reviewed by moderator and published
So good!! Followed directions except to sub white wine vinegar for the champagne. Also added cubed fresh mozzarella cheese. Next time I might add half of the bread to soak up the vinegarette and add the rest before serving. Also mashed the fresh garlic with sea salt to make a paste before adding to the dressing. Will Make Again and Again and can't wait to make for company!! item not reviewed by moderator and published
This is a wonderful showcase for fresh tomatoes in season. One of our favorite salads. item not reviewed by moderator and published
It was because of Ina's recipe that I was inspired to create my own panzanella salad. I consider me a "Home-Reared Chef." So I now write recipes for Examiner http://www.examiner.com/x-46938-San-Jose-Food-Examiner~y2010m4d28-Bruschetta-a-la-Panzanella item not reviewed by moderator and published
Whenever I need a recipe, I always check to see if Ina has it first. Every single one I have tried has been Excellent. This salad was so flavorful, so refreshing and perfectly balanced. Even my husband who is definitely a meat and potato guy loved this and was satisfied with this as an entree. Thank you Ina, you are truly the best! item not reviewed by moderator and published
Always a hit, this salad is healthy, refreshing and incredibly delicious. If you can't find champagne vinegar, white wine vinegar is just as good. Also, I only add sald to the dressing and the croutons. Adding more salt to the salad makes it too salty for me. I also like to add cubed mozzarella and I use a hearty whole grain bread instead of French bread. Perfection! item not reviewed by moderator and published
Very nice, easy to prepare. I didn't have any champagne vinegar either, so I used balsamic, like others have tried. It was very good, and very tasty. Would make this again during the summer. item not reviewed by moderator and published
This recipe is great. Flavor is wonderful. I didn't have any champagne vinegar, and the bottle at the grocery store for almost $6 scared me away, so I used a combo of balsamic, red wine and apple cider vinegars which I had on hand. Good stuff-I make it often in the summer with fresh tomatoes, cucumbers and basil. item not reviewed by moderator and published
I used a garlic loaf from Coastco for my croutons, and used balsamic instead of champagne vinegar. I also added some fresh mozzarella cheese, and this salad is fantastico!!! item not reviewed by moderator and published
I've received great comments about my cooking,but when I made this salad I fell in love. I never knew a salad could have such flavors! This is the dish that I'd always get asked for a recipe. Thank you sooo much, Ina, for this dish as I feel as if I've discovered that perfect salad! item not reviewed by moderator and published
This is a wonderful salad. When you're in the mood to go Greek, try Ina's Greek Panzanella salad, which includes kalamata olives and Feta cheese. Either variation is terrific! item not reviewed by moderator and published
OMG I love this salad! This will be my go to recipe for salads in the future......the bread is what makes it so unique, after our meal I nibbled on it til it was gone! Ina's recipes are awesome! item not reviewed by moderator and published
I love this salad! I make it as a main course and eat gobs of it! item not reviewed by moderator and published
Now that I've retired I decided instead of just watching the Food Network shows I would start actually trying some of the recipes. Last night I had an all-Barefoot Contessa cookout. Made this panzanella, Ina's Fennel Potatoes Au Gratin, and her apple turnovers (husband grilled the steak). The big hit was the panzanella. Everyone absolutely loved it, and said they were going to look up the recipe and make it at home. I am having leftovers for dinner tonight, including the panzanella. I'm guessing the bread cubes are pretty soggy by now, so I wonder if it'll taste as good. I'm pretty sure it won't really matter. I know I'll be making this recipe many times this summer, it's really good! item not reviewed by moderator and published
This recipe is fantastic! I have a feeling I'll be making this once a week at our house! item not reviewed by moderator and published
First time making this salad. Imy husband loved it and said we should make this at least once a week. I agreed. This will become a staple in our house. It's easy to make and healthy. item not reviewed by moderator and published
Every time I make this salad everyone raves! It is so wonderful and fresh tasting. When I take this salad to dinners everyone wants the recipe. I love the salad, healthy, yummy and wonderful. Great with chicken. item not reviewed by moderator and published
Panzanella may be my favourite of all Ina's recipes. We've enjoyed it since the cookbook first came out, but this past summer I nearly lived on it. I've gotten to where I normally add some kalamata olives to the salad and sometimes more basil. Whenever I serve this to guests they always want the recipe. Can hardly wait for this year's fresh garden tomatoes! item not reviewed by moderator and published
I was watching Ina Garten make her panzella salad on her Food Network program, and thought it looked good. Usually I don't make Food Network recipes, or make them again if I do, but this one was SOMETHING ELSE! It was addictive! I made another one right away, and have made them often since. They are great for covered dish affairs, are easy to make, and just taste great. When I make the salad, there are a few changes. I don't use capers, because my eat-mates don't care for them. I don't make the croutons, because I'm too lazy and for my cooking-for-the-homeless adventures, I'm afraid they'd get soggy. (Also, I've recently discovered I'm gluten intolerant, so would have to make some rather weird croutons.) I also add half a teaspoon of Worcestershire sauce to the dressing, to punch it up a bit. Fresh basil is usually not available at my supermarket, but I find that dried basil works fine. I do try to use a hothouse cucumber, a couple of Ugli heirloom tomatores, and red/yellow peppers. The recipe halves nicely, so then I use only one pepper. I just had the salad again for last night's dinner and today's lunch. Can't stop raving - thank you, Ina. item not reviewed by moderator and published
The purpose of a panzanella salad is to absorb all the flavors that are added to the salad. This means that they need to be absorbed by the vegetables AND the bread. My way of doing this salad is to add 1/3 to 1/2 of the bread cubes with all the other ingredients, refrigerate it for hours; and then, add the rest of the bread cubes right before eating the salad. This way, you have the best of both worlds. item not reviewed by moderator and published
This salad is so delicious and healthy. I used different colors of heirloom tomatoes, and it was beautiful. For the bread, I used seedy sourdough and it was perfect. Everyone loved it and wanted the recipe. Thanks, Ina! item not reviewed by moderator and published
My husband loves this, and several people I've made it for have requested the recipe. I omitted the capers, substituted balsamic for champagne vinegar, and added feta cheese. item not reviewed by moderator and published
Wonderful combination of vegetables and bread with flavorful, zesty dressing. item not reviewed by moderator and published
This has been a favorite for over a year now. The only couple of things I do differently is I leave out the capers and I add a little honey to the vinaigrette. The vinaigrette is now a staple whenver I make salads at home. LOVE IT!!!! item not reviewed by moderator and published
Excellent! I made one small addition; I added a bit of lemon zest (forgive me, Ina); without my slight modification this is a terriffic dish, refreshing and very tasty! This is can actually be a meal in itself. item not reviewed by moderator and published
Ina does it again. I've made this recipe and Giada's. Sorry, Giada, this one wins hands down. Light, crispy and full of flavor. Insteady of sauteing the croutons I bake them in the oven at 400 degrees sprinkled with olive oil, salt and pepper -- just like all those Barefoot veggies. Easy and delicious. item not reviewed by moderator and published
I also added smoked mozzarella balls cut in half and kalamata olives, great salad! item not reviewed by moderator and published
This is my favorite Panzanella salad recipe. It's so nice and light - perfect for a summer meal when the weather is hot and tomatoes are at their peak. Be sure to add the croutons right before serving so they don't become soggy. Try sauteeing the croutons with Moir's Steak Salt for extra flavor and toss in some pitted Kalamata olives. item not reviewed by moderator and published
I first made panzanella a week ago, and have made it two times since then. The excitement may die down eventually, but it's super-easy to made, just chopping a few veggies coarsely. (Tonight I used half of a hothouse cuke; a big, ugly heirloom tomato; half of an orange bell pepper; and some red onion. Since I was out of fresh basil, I omitted it (could have used dried). The taste is bright and fresh, the texture crisp. I might have to tinker with the dressing some - a little bland for me, but I keep it in a jar and add at the last minute. Right now, I'm skipping the croutons- would be great for company. My husband said that the capers burned his throat, so I add a few capers to my own salad. Will become one of my menu standards - yummy! item not reviewed by moderator and published
I made this salad last week for family and I'm making it this week for friends. I roasted the peppers and onions as Ina did on the BAREFOOT CONTESSA. Why wasn't that part of the recipe on line. It made the salad. item not reviewed by moderator and published
Love this salad on a hot day - it's perfect for a summer afternoon. It's not that much chopping b/c it calls for big chunky pieces, and the croutons are a must. Delicious - will be one of my regular summer salads - thanks Ina! item not reviewed by moderator and published
it looks good can't wait to taste it item not reviewed by moderator and published
cool it did item not reviewed by moderator and published

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Panzanella

Recipe courtesy of Rachael Ray