Panzanella Italian Bread Salad

Recipe courtesy of Gourmet Magazine

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
--
Level:
Easy
Yield:
8 servings

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Ingredients

1 large round loaf peasant bread, cut into 1-inch cubes, about 4 cups
1 shallot, finely chopped
1 clove garlic, smashed to a paste
2 teaspoons grated lemon rind
1/4 cup balsamic vinegar
Salt and freshly ground black pepper
1/2 cup extra virgin olive oil
5 ripe plum tomatoes, seeded and chopped
1 green bell pepper, seeded and chopped
1 yellow, orange or red bell pepper, seeded and chopped
1 cucumber, peeled, seeded and chopped
1 medium bulb fennel, trimmed and chopped with feathery greens (fronds) reserved
1/2 cup Nicoise olives, pitted and halved
12 basil leaves, shredded

Directions

Spread the bread cubes out on a baking sheet and leave out, uncovered, to dry for 24 hours. Alternatively, bake the cubes in a 300 degree F. oven for 10 to 20 minutes until dried out but not toasted.

In a large bowl whisk together the shallots, garlic, lemon rind and balsamic vinegar. Season with salt and pepper. Add the olive oil in a stream, whisking constantly until well combined. Add the tomatoes, bell peppers, fennel and olives, tossing to combine. Adjust seasoning with salt and pepper. Thirty minutes before serving the salad add the reserved fennel greens, basil and bread cubes, tossing to coat, and let the salad stand at room temperature for 30 minutes.

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Comments & Reviews

recipe Panzanella Italian Bread Salad
Amber Milton, DE 07-29-2008
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Not appealing
Rated: 1 stars out of 5

Although the salad looked pretty, the small made me cringe. I took others recommendations and used less bal. vinegar, that... seemed to work well. I recommend baking the bread cubes longer, as although they were firm, they softened VERY quickly, maybe a longer bake time will prolong that. Fennel taste was very overpowering (and I used about half of what the recipe called for). I would not make this again- too many flavors that did not mix well, and again, the smell was not delightful.Read more
recipe Panzanella Italian Bread Salad
Mari Phoenix, AZ 05-03-2007
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Some people liked it some didn't
Rated: 3 stars out of 5

If you don't like vinegar taste don't do it as the bread really absorbs all the flavors. I personally liked it but the... flavor took away from the rest of the food.Read more
recipe Panzanella Italian Bread Salad
Anonymous 10-14-2006
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Quite good
Rated: 4 stars out of 5

Recommend using a good quality balsamic vinegar. The salad has a nice combination of flavors and textures.
recipe Panzanella Italian Bread Salad
Tamara Leawood, KS 05-24-2006
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wonderful luncheon
Rated: 5 stars out of 5

Served at luncheon with minestrone and parmesan crisps. deliciouso
recipe Panzanella Italian Bread Salad
Holly Simi Valley, CA 03-31-2005
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panzanella
Rated: 5 stars out of 5

this is a fabulously easy and deliciously light salad especially for a togo lunch or a sunday afternoon. Luv luv luv it!!!