Panzanella Salad

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Recipe: #14381

September 26, 2014

"I am posting this recipe now in the Fall but I strongly suggest you save it and file it away until summer when garden tomatoes are ready for the picking because the quality of tomato makes all the difference in this salad. This salad is at it's best when served at room temperature"

Original is 4 servings


  • Serving Size: 1 (245.5 g)
  • Calories 582.7
  • Total Fat - 53.1 g
  • Saturated Fat - 10.8 g
  • Cholesterol - 28.5 mg
  • Sodium - 1520.3 mg
  • Total Carbohydrate - 17.4 g
  • Dietary Fiber - 2.6 g
  • Sugars - 3.3 g
  • Protein - 11.6 g
  • Calcium - 175.6 mg
  • Iron - 2 mg
  • Vitamin C - 17.7 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat the oven to 300 degrees.

Step 2

In a large, oven-proof skillet (preferably cast iron), heat the 1/2 cup olive oil and sauté the garlic until it begins to soften. Add the bread cubes, stirring and tossing so they get as evenly coated as possible. Place the skillet in the oven and toast the bread cubes 5-7 minutes, tossing frequently, until they are firm but not brittle.

Step 3

Mix together the 1/3 cup olive oil, balsamic vinegar salt and pepper.

Step 4

In a large bowl, combine this with the toasted bread, tomatoes, red onions, capers, blue cheese and oregano. Toss gently so as not to bruise the tomatoes. Serve at room temperature or just slightly cool.


No special items needed.

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