Waldorf Panzanella

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  • Level: Easy
  • Total: 50 min (includes cooling and pickling times)
  • Active: 25 min
  • Yield: 4 servings
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2 1/2 cups cubed fruit-and-nut bread, such as raisin-walnut (1-inch cubes)

Extra-virgin olive oil 

2 tablespoons white balsamic vinegar 

1/4 teaspoon kosher salt 

2 ribs celery, thinly sliced, plus 3 tablespoons chopped celery leaves

1 small Fuji apple, diced 

1 small bulb fennel, sliced in thin half-moons 

1/4 cup Pickled Red Onion, recipe follows

5 to 6 cups baby arugula (about one 5-ounce container) 

1/3 cup shaved Gorgonzola dolce (see Cook's Note) 

Pickled Red Onion:

1/2 red onion, thinly sliced

1/4 cup white balsamic vinegar

1/4 teaspoon kosher salt


  1. Preheat the oven to 350 degrees F.
  2. On a small baking sheet, toss the bread cubes with 2 tablespoons olive oil to coat well. Bake until golden brown and crispy on the outside but still with a bit of a chew in the center, about 12 minutes. Let cool.
  3. Whisk together the vinegar, 2 tablespoons olive oil, and salt in a small bowl.
  4. To a large bowl, add the celery, celery leaves, apple, fennel, Pickled Red Onion and arugula, and toss gently with two spoons. Add the toasted bread cubes and the dressing; toss again. Scatter the Gorgonzola over the top and serve.

Pickled Red Onion:

  1. Mix together the red onion, vinegar and salt in a bowl. Set aside to pickle for 15 minutes, tossing occasionally.

Cook’s Note

Freeze the Gorgonzola for 4 hours, then use a vegetable peeler to shave thinly.