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

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