This was just so good! I scaled it all back for 2 but now we know what all the fuss is about. For the bread, we had just enough Italian bread from Rustic Italian Bread ABM left over. So good, so fresh, light. TY for the recipe.
I enjoyed this more than Russell, but then I love panzanella where as he can't get over the "soggy bread". I'll keep trying to conver him though! I though this was so yummy, such nice dressing, and just the right amount of it.
Great panzanella salad.Good served on the side with steak.Great way to use day old bread
Really good panzanella, I used 6 slices of sourdough bread and it seemed just right for the oil and vinegar. I also used Balsamic vinegar as I just love it. A really good recipe for that left over sourdough bread.
Excellent panzanella recipe that is easy to prepare. The amounts of oil and vinegar are about perfect as stated. Just enough to coat everything without drowning it.
I've been making this salad for year ! It is such a fresh choice for the summer. I mix all ingredients except the bread and let sit for about a half hour while preparing the rest of my meal. I do skip the vinegar ....the other flavors meld so well together it doesn't need the extra punch of vinegar. I add the bread last so that it stays crunchy. I tried adding grilled shrimp which turned this into a light meal on its own!
we enjoyed it . we used hanover tomatoes (richmond va) and they are fantastic. fresh herbs, great virgin olive oil and rustic bread is a winner. next time I will tear the bread larger, use a little more cucumber and a better balsamic vinegar. Rest assured I will make this again. Thanks for the recipe
Wonderful recipe! The first time I have ever had Panzanella and I love it! I didn't have fresh basil so used mediteranian basil, and mediteranian oregano into the vinagerette made with balsamic, olive oil and minced garlic..I also toasted rustic italian homebaked bread in olive oil and served with a broiled cod..Thank You for sharing this satisfying recipe evelyn/athens!
This recipe is awesome. It is very tasteful, fulfulling and pleasing in presentation. My guests loved it!
Good variation on an Italian classic. I used left over homemade Italian bread and home grown veggies. I added a red bell pepper to the mix, replaced the red onion with a vidalia onion and used homegrown arugula rather then basil. I also added a can of chopped anchovies. I used balsamic vinegar and doubled everything. I didn't refrigerate for a whole hour, I just left it sitting while I cleaned up the kitchen, set the table, etc. Everyone enjoyed it.