Toasted Panzanella Salad with Tomatoes and Fennel

Menu Part: 
Salad
Cuisine Type: 
Mediterranean
Serves: 
5

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.

Ingredients

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

Steps

  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

Sponsored Content
Mrs. T’s pierogies

From Mrs. T’s Foodservice.

Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.

This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.

Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

FSD Resources