Toasted Panzanella Salad with Tomatoes and Fennel

Menu Part: 
Cuisine Type: 

Salads are a satisfying way to get those necessary servings of fruits, vegetables and grains. This recipe—also know as “bread salad”—is also thrifty, as it uses up leftover, day-old bread. Tossed with aromatic vegetables and herbs and just enough dressing to moisten, it makes for a healthy menu item.


4 to 6 oz. sourdough bread with crust, preferably day old, cut into ¾-in. cubes
1/4 cup extra virgin olive oil, divided
2 tbsp. pine nuts, toasted
3 to 4 tomatoes, cores removed, cut into 3/4-in. cubes
1 small fennel bulb, very thinly sliced (about 10 oz. minus the top)
1/2 small red onion, very thinly sliced
1/4 cup black olives (kalamata or Gaeta) pitted and cut in slivers
1/4 cup basil leaves, loosely packed, torn
1 tbsp. white balsamic vinegar
1 clove garlic, chopped
Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 350°F. In large bowl, toss bread with 2 tbsp. of the olive oil. Spread bread on baking sheet; bake10 to 12 min. or until nicely toasted.
  2. Return toasted bread cubes to bowl. Add pine nuts, tomatoes, fennel, onion, olives and basil.
  3. In small bowl, whisk vinegar with remaining 2 tbsp. olive oil. Add garlic;  season dressing with salt and pepper. Pour dressing over salad. Toss and let stand for 5 min.; check seasoning and serve.
Source: Hotel Valley Ho

More From FoodService Director

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

Ideas and Innovation
regions hospital exterior

One of our new concepts, YumMarket, is a play off our YumPower brand that we have out in the community. We use YumPower in K-12 schools, and there’s a kiosk in a nearby minor league ballpark. We feature only better-for-you choices, such as fresh-made pizzas, sandwiches and healthy grain salads. We want people to know we are taking care of people here the same way we are in the overall community.

Ideas and Innovation
herb garden wall

In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment. The value, operators say, is in the message herb gardens and herb walls send—that an operation uses ingredients that are fresh, sustainable and healthy. Here’s how the growing areas have paid off at three operations.

A cafeteria wall at Miles River Middle School in South Hamilton, Mass., houses three rows of hydroponic lettuce spearheaded by an interdisciplinary group of health, science, math, technology and foodservice employees...

FSD Resources