Panzanella – Bread Salad

Alexandra Zohn Alexandra Zohn
Leave a review

I always resort to this Tuscan classic when I have bread gone stale. The juiciness of the tomatoes and the moistness of the dressing revive the old pieces of bread, which in turn, soak in all the liquids, turning into a flavor sponge that releases its goodness at every bite.

30m 6
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat

Directions

  1. In a large bowl, combine cucumber slices, corn kernels, shallots, and capers, if using. Season with salt and pepper, to taste.

  2. Tear mint leaves with your fingers and add them into the bowl.

  3. Zest the limes with a microplane into the salad bowl. Cut them in half and squeeze the juice in, too.

  4. Add cubed bread and olive oil. Mix gently, until everything is incorporated. Taste for seasoning and add salt and pepper, if necessary.

  5. Serve and enjoy!

Notes:
This recipe image was generated using AI.

Variations:
-Add in any kind of vegetable you have on hand. Peas, broccoli, zucchini, bell peppers, string beans, cooked beans, etc. You can turn this simple salad into a delicious left-overs dish!

-Anchovies and even olives or jarred artichoke bottoms can also be a great addition.

-No bread? Use cooked (and cooled) pasta, rice, couscous or quinoa.

Suggested Recipes

Explore

Alexandra Zohn bread classic croutons fresh herbs leftover lunch salad salad
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments