This salad was invented by Italians to use up leftover bread, but I make it because I love the warm croutons soaking up the vinaigrette.–Ina Garten
LC A Bread Salad For All Seasons Note
We’re all about this summer bread salad. But sometimes we need an equivalent for fall, winter, and spring. Enter your imagination. For a fall rendition, we fancy something along the lines of this mushroom, herb, and bread concoction. For winter, we’re thinking roasted winter squash and red onions and whatever other vegetables you wish. And for spring, we’re thinking asparagus and tender baby greens. But go on, surprise us with your interpretation.
Barefoot Contessa Panzanella Recipe
- Quick Glance
- 35 M
- 35 M
- Serves 12
- 3 tablespoons good olive oil
- 1 small French bread or boule, cut into 1-inch cubes (6 cups)
- 1 teaspoon kosher salt
- 2 large ripe tomatoes, cut into 1-inch cubes
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
- 1 red bell pepper, seeded and cut into 1-inch cubes
- 1 yellow bell pepper, seeded and cut into 1-inch cubes
- 1/2 red onion, cut in half and thinly sliced
- 20 large basil leaves, coarsely chopped
- 3 tablespoons capers, chained
- For the vinaigrette
- 1 teaspoon finely minced garlic
- 1/2 teaspoon Dijon mustard
- 3 tablespoons Champagne vinegar
- 1/2 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1. Make the vinaigrette
- 2. Whisk together the garlic, mustard, vinegar, oil, salt, and pepper.
- 3. Make the bread salad
- 4. Heat the oil in a large saute pan. Add the bread and salt and cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. Remove from the heat.
- 5. In a large bowl, combine the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and the vinaigrette and toss to coat. Season the bread salad liberally with salt and pepper. Serve immediately or let the salad sit for half an hour to allow the flavors to blend before serving.
Hungry for more? Chow down on these:
- Jalapeño Cornbread Panzanella from Two Peas and Their Pod
- Grilled Greek Panzanella from Shutterbean
- Catalan Bread Salad from Leite's Culinaria
- Grilled Asparagus, Prosciutto, Fried Bread, and Poached Egg from Leite's Culinaria
Barefoot Contessa Panzanella Recipe © 2001 Ina Garten. Photo © 2001 James Merrell. All rights reserved.
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