Panzanella - Italian Bread Salad

I added extra arugula. It was lovely :)

Easy and delicious

I made ours without the ‘cheese’ and it was a great lunch plus a perfect way to use our days-old sourdough. Will make again.

10/10 for hot day

Needed to use some leftover bread this meal, what an amazing salad 😍😍

Using Champagne Vinegar also adds a nice flavor

Absolutely delicious! Every ingredient goes perfectly together. 😋

So cool to find the “panzanella” here! Such a good way not to waste bread! I have another variation on the presentation that I discovered in a restaurant in Rome. Instead of toasting the bread you soak it in water and vinagre until soft but still compact. Then you squeeze it thoroughly and mince it with your hands like it was a bread couscous and you add all the other ingredients (including oil and salt). Little tip: you work it with your hands like you were doing meatballs, so that the tastes combine and put it to rest in the fridge in your serving container(s) for a few hours if not overnight. Believe me it is amazing!

So easy and delicious!

Perfect for a post swim meal on a hot day!

I made this for a family dinner and everyone loved it. This is a great recipe! Thanks for that!

Made this last week on a bed of fresh salad greens from the garden! Absolutely delish & perfect for these high temperatures 😊 Will def make again!

PUL Team - July 14, 2023, 8:07 a.m.

Mmm fresh greens from the garden sound lovely 🌱 thank you, Caitlen!

Interesting take on a classic Italian dish. For the original panzanella the bread is meant to be soggy: it is briefly marinated with water and vinegar, then squeezed and seasoned with the rest of the ingredients. It’s a typical dish in Toscana, and you prepare it in advance, so the ingredients can become good friends 😊. I will try this version has a nice change

Baking the pieces of bread with oil and Italian spice mix is such a great way to jazz up a salad.