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

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources