Panzanella Salad
Panzanella is one of those perfect dishes; it’s fresh, hearty, and completely delicious. It started as a way to use up stale bread (because waste not, want not) and turned into a timeless classic that makes the most of fresh vegetables, herbs, and juicy tomatoes.
We’re keeping it simple, satisfying, and totally adaptable. Once you learn the method, it’s easy to riff on with whatever you’ve got on hand.
Ingredients:
Salad
3 cups torn or cubed bread
1 pint cherry tomatoes, halved
½ red or white onion, thinly sliced
1 cup cubed or crumbled cheese (mozzarella or feta work beautifully)
Vinaigrette
½ cup olive oil
3 tablespoons red wine vinegar
2 tablespoons honey
2 tablespoons Dijon or spicy mustard
½ teaspoon salt
½ teaspoon black pepper
2 garlic cloves, minced or microplaned
Instructions:
1. Toast the Bread
Whether your bread is fresh or a few days old, cut or tear it into bite-sized chunks. Toss with olive oil and toast in a 375°F oven for 10–12 minutes, until golden and crispy around the edges. Let it cool slightly.
2. Make the Vinaigrette
Whisk together all vinaigrette ingredients in a small bowl or jar. Taste and adjust seasoning as needed.
3. Build the Salad
In a large bowl, combine your halved tomatoes, sliced onion, chopped herbs, and cheese. Add the cooled bread chunks.
4. Dress It Up
Pour the vinaigrette over the salad and toss everything well. Season with salt and pepper.
5. Let It Rest
Let the salad sit for at least 20 minutes so the bread can soak up the juices from the tomatoes and vinaigrette. The result? Savory, juicy, herb-packed goodness in every bite.
Tips & Twists
Got a limp loaf lying around? This is your moment.
Use what you’ve got: Mix in cucumbers, fresh corn, salad greens, or whatever veggies are in your basket this week.
Play with the herbs: Mint and tarragon add a fun twist.
Serve it cool or room temp—either way, it’s easy, flexible, and always good.
Area 2 Farms for Locals
Your food should be equally accessible and nutritious. Which is where we come in. We’re Area 2 Farms, we grow organic produce, deliver it to your door weekly, and operate all within 10 miles of you.
