Recipes - print - Panzanella Salad

Panzanella Salad - Recipe

An Italian classic combining the great flavors of olive oil, tomatoes, and garlic.
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Panzanella Salad Recipe
  • Preheat oven to 375°.
  • Remove crusts from bread and cut into 1/2 inch cubes.
  • Melt butter in a large skillet until it foams. Add garlic, cook until fragrant (30 seconds to 1 minute).  Add bread cubes and toss to coat with butter. Season with salt and pepper to taste and place on a baking sheet; toast in oven until crispy (5-10 minutes).
  • While croutons are toasting, mix all other ingredients, except for cheese, in a large bowl. Add croutons, toss.  Add parmesean cheese and stir.  Sprinkle more cheese on top, if desired.
  • Can be served on a platter or with large lettuce leaves on individual salad plates.
Prep Time: 25 minutes
Cook Time: 10 minutes
-1/2 cup unsalted butter
-1 tablespoon garlic, minced
-6 cups day old bread--preferably a French or Italian loaf
- salt and pepper to taste
-2 pounds tomatoes, diced
-1/4 cup red onion, minced
-2 teaspoons garlic, minced
-1/2 cup olive oil
-2 tablespoons lemon juice
-2 tablespoons fresh basil leaves, chopped
-1 tablespoon fresh tarragon leaves, chopped
-1 teaspoon kosher salt
- fresh ground black pepper to taste
-1/2 cup parmesan cheese