Go Back
Jennifer Bajsel

Panzanella

A salad made from leftover stale bread
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings: 6 people
Course: Salad, Side Dish
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 1 loaf sourdough bread, stale cut into 1 inch chunks
  • 2 bunches Romaine Hearts chopped and rinsed
  • 4 each Heirloom tomatoes sliced into wedges
  • 1 each Red onion julienned
  • 1/2 cup Green Olives pitted whole, halved or sliced
  • 1/2 cup Black Olives pitted whole, halved or sliced
  • 2 TBL butter
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup red vinegar
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 bunch fresh basil

Equipment

  • 1 cast iron sauté pan
  • 1 large mixing bowl

Method
 

  1. Take day old or longer bread that has gotten stale and cut it into 1 inch chunks.
    Heat butter in a cast iron pan on medium heat. When butter begins to brown add the bread chunks and toss until crispy. Set aside
For the Salad
  1. Wash, rinse and chop the romaine lettuce, place in mixing bowl. Slice tomatoes, onions and olives and add to mixing bowl. Take basil leaves and slice into thin ribbons and add to mixing bowl. Add toasted bread.
For the Salad Dressing
  1. Combine extra virgin olive oil, red wine vinegar, garlic powder, salt and pepper and stir or shake until well combined. Add to mixing bowl
To Serve
  1. Toss salad ingredients, bread and dressing together. Serve in a large bowl or on a platter, or in individual bowls. Garnish with fresh basil