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Panzanella Recipe

Panzanella

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on June 02, 2008

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    so easy and so so good

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  • on March 16, 2008

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    For all the criticism Rachel gets, hers was the only true Panzanella recipe among the main shows/chefs, calling for the soaking of stale bread in water. It was exactly what I was looking for because I always have stale leftover La Brea Bakery bread to use up. I did add more dressing as well as dijon and a wee bit of minced garlic to my dressing for more oomph. Thanks!!!

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  • on August 28, 2007

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    This was my 1st time eating panzanella,
    and I loved it, will definitly make again, my husband and 7 year son (who doesn't like tomatoes loved this dish.

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  • on July 08, 2007

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    This salad is super easy. I bought french bread at the store because it was fresh from the oven. I was called away to work, and forgot about the bread. I used my stale bread and followed the recipe and yummm. I had a cool summer salad and my impulse buy didn't go to waste.

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  • on November 23, 2004

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    My husband LOVES this! Even better the next day - if there's anything leftover!

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  • on August 25, 2004

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    The flavor in this is great, but we didn't care for the wet bread texture. It wasn't even soggy or anything, but we still didn't care for it. We'll probably stick to the caprese salads. The dressing and fresh basil was delicious, though.

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  • on May 24, 2004

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    This is a great, healthy salad. I have served this several times now when entertaining and it has been a big hit. The only thing that I do differently is that I grill the bread and then top the bread with the tomato salad instead of putting the bread into the salad. It also extends the refrigerator life of the salad.

    Please note: It is important to use fresh basil leaves in this recipe.

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