PANZANELLA SALAD (bread salad & sandwich in a bowl!)


Summer in a bowl too! Great Additions: chilled roasted bell peppers, roasted zucchini slices, anchovies, roasted sweet onions


  • 16 oz day old bread or up to 3 days old—crusty French or Italian bread like Ciabatta, crust removed, plain or if desired, brush with EVOO and grill in 1 inch slices and when cool cut into large croutons 1inch square

  • 2/3 cup EVOO plus 3-4 tablespoons for toasting the bread
  • ¼ cup red wine vinegar
  • ¼ cup finely grated parmesan cheese
  • 2 garlic clove, minced
  • Sea salt
  • Pepper
  • Coriander
  • 2-3 pounds fresh tomatoes, peeled, if desired, and seeded, cut into 1 inch pieces
  • ½ cup fresh basil,chiffonade
  • 2 cups fresh Arugula leaves
  • Caper berries
  • olives
  • small wedge Parmesan cheese to garnish


Remove crust on bread. Cut into 1 inch cubes; in small skillet add 2-4 tablesppons EVOO; add bread cubes; pan saute to lightly brown; set aside.

Prepare the tomatoes by removing skin, if desired, seeding, and cutting into 1 inch pieces. Set aside.

Combine vinegar, garlic, and 2/3 cup EVOO, parmesan cheese, and season to your taste with salt, pepper and coriander. Set aside.

Toss the bread into the tomatoes and drizzle with the dressing to coat well. Place half of the mixture into clear glass bowl. Add half the basil, ½ the Arugula and ½ the other additions as desired. Repeat layers a second time.

Garnish top with more basil, and optional additions: caper berries and olives. Allow flavors to marry 30 minutes at room temperature before serving. Shave on parmesan cheese at service.


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