By abloom69 on August 30, 2005
Photo by Ingy
Photo by Ingy
"From her book "Parties""
Serving Size: 1 (108 g)
Servings Per Recipe: 12
"This is a great party salad. I served this as part of a summer "Spaghetti BBQ" party for 13 people. It is certainly a party friendly recipe as components of the salad can be prepared in advance and then just tossed together 30 minutes before serving. I will make this again. My tip would be to used the best quality olive oil that you can find. Thanks for posting."
"Love this salad. I also add small mozzarella balls. When I don't have hot house tomatoes I use grape tomatoes sliced in half. Green and/or calamatta olives are also good mixed in. If bread is too soft I dry it out first in the oven for 10 minutes at 375 before saut?ing . Forgoing the onions doesn't seem to hinder the taste and tends to lessens the burp factor."
"My GF made this salad and I went absolutely nuts for it. Knowing this site, I knew I would find something comparable. I scanned all the recipes and came up with a bit of a different version of this wonderful salad. To the basic recipe, I added roasted red peppers, black olives, sundried tomatoes, artichokes, fresh mozzarella cheese and to the dressing, I added 2 anchovy fillets and about a tsp of oregano and lots of fresh ground pepper. Devine!!! My favorite recipe of the summer!!!"
"This was a really great addition to our rib dinner tonight. I used balsamic vinegar in the dressing and left out the bell peppers because we didn't have any. Everyone really enjoyed it. Thanks for the recipe!"
"Prepped everything for this salad the night before, mixed it all together and it was fantastic. The dressing was really something special. I used rosemary white wine vinegar instead of champagne and it worked perfectly. Thanks for posting!"
"Loved it! Was a huge hit at my girls pj party...I did add some fresh morzerella and doubled the recipe...everyone raved about it."
"This was a wonderful panzanella salad recipe. I used a tiny bit less basil and the whole thing was so flavorful! Everyone enjoyed!"
"Panzanella may be my favourite of all Ina's recipes. We've enjoyed it since the cookbook first came out, but this past summer I nearly lived on it. I've gotten to where I normally add some kalamata olives to the salad and sometimes more basil. Whenever I serve this to guests they always want the recipe. Can hardly wait for this year's fresh garden tomatoes!"
"This is such a tasty light salad. I have started making it into a meal by serving it over field of greens with chicken or shrimp. I also like to garnish with goat cheese and toasted pecans. The last time I made it I added asparagus and I will continue to do that as well. It's the perfect light dinner."
"Made this for an end of summer dinner party and it was a huge success. It was easy to make to accomodate my vegetarian friend AND my gluten-free friend (just gave him his sans bread). Marinated chicken in the dressing and served on the side - everyone wants the recipe! Healthy, filling and delcious. (Heirloom tomoatoes make it extra pretty)."
"Ina does it again. I can't stop making her fabulous recipes. Made this panzanella salad with her brilliant curried chicken salad (2 nights in a row). I love the way the flavours blend. I used red wine vinegar for this and chopped up a round Celestine (bakery in Toronto) white country bread into cubes then sauteed in olive oil purchased at Pusateri's (best food/take out store in Toronto. Only thing I wouldn't add next time is basil. If I do add basil it will be a very tiny amount. I find it overpowering. Didn't use capers. Linda"
"What a fantastic panzanella! This was a great accompaniment to a creamy pasta on a hot summer night. I marinated the onion in the vinegarette overnight before adding to release some of its sharpness."
"It's a pity that I did not have a camera as this panzanella looked so pretty. I found glorious organic produce which gave it that extra touch and I found myself being asked for the recipe on a picnic I went to. Also perfect for those hot sticky days when you may not be able to keep a salad as cool as you would prefer."