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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.

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Peg629 April 23, 2010

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.

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JustJanS April 09, 2004

Great panzanella salad.Good served on the side with steak.Great way to use day old bread

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Annette1 February 02, 2004

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.

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Latchy January 31, 2004

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.

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Missy Wombat January 31, 2004

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!

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DSimone April 29, 2013

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

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Chef 1086570 pigpurple July 23, 2011

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!

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MaMere November 25, 2009

This recipe is awesome. It is very tasteful, fulfulling and pleasing in presentation. My guests loved it!

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Mary Schinker July 27, 2009

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.

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Ilysse July 09, 2009
Panzanella (Italian Bread Salad)