Thursday, 15 September 2022 08:52

Panzanella Featured

Written by Donna Deaton
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Panzanella is a Tuscan bread salad, ideal for summer, which does not follow a particular recipe. The two ingredients that do not change are tomatoes and bread. Experiment with vegetables to find the flavors you enjoy most.


1-2 fresh juicy tomatoes, large

1 medium cucumber

1 can small mild olives, drained

1 medium onion, sliced

1 jar sun dried tomatoes and their oil

Handful of oregano, chopped

Handful of parsley, chopped

2 garlic cloves, finely chopped

2 tbsp good balsamic vinegar

A pinch of sugar

Salt and pepper

1 loaf Italian ciabatta or French baguette (torn into pieces)


Chop the tomatoes and cucumber roughly into quarter inch cubes, and place in a large bowl.

Stir in all the remaining ingredients except the bread, and taste for seasoning.

Add some lemon juice if you want a more tart salad.

Put the salad in the refrigerator and leave, covered, overnight until you are ready to eat. The flavor will become something magical.

Immediately before serving, tear the bread into small pieces and stir into the salad.

For a little crunch, lightly toast the bread pieces before adding to the salad. For additional flavor and color, add chopped red, yellow, orange, and green peppers before refrigerating overnight. Or add a handful of cherry tomatoes. Increase the balsamic vinegar and add bread before refrigerating. Try cubed squash or pumpkin. Experiment until you find flavors you enjoy most. If the tomatoes aren't juicy enough, add a couple tablespoons of tomato juice.

Last modified on Thursday, 15 September 2022 08:56

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