CNYEats A Taste of Utica Panzanella Salad

by Joanne on August 22, 2010

This week on page 69 of our book A Taste of Utica, we are making Panzanella Salad

taste book examiner

“This summer we have been making and eating a lot of this recipe.  It is great. You can swap out  whatever you like (done this many times) and it still tastes great.” from Rainie Piccione


Panzanella Salad posted by Rainie Piccione


  • 3 large Heirloom tomatoes cut or sliced (as you like)
  • 1/2 cup breadcrumbs
  • 1/4 cup thin sliced red onion
  • 1/2 cup sliced cucumbers, seeded
  • 1/4 cup whole basil
  • 2 TBS sherry (or red wine) vinegar
  • 3 TBS extra virgin olive oil
  • salt and pepper to taste
  • lightly toasted, day-old bread

Begin by toasting the bread.  After toasting, set aside and let cool.  Cut into about 3/4” to 1” cubes.  *These are your croutons.

In a large bowl, toss all the other ingredients.  Add the croutons and set aside for 15 minutes at room temperature before serving.  Toss lightly before plating.


Panzanella (Italian Bread Salad) posted by ticia

I love it! It’s my latest favorite summertime dish.  Here’s a simpler (OK, lazier) version which I sorta made up a couple of months ago.

In the supermarket, look for the “Day-Old Baked Goods” table and get some kind of dense rustic peasant bread like ciabatta or saloio.

Dice up several ripe red juicy tomatoes and put into a big bowl.  Mince one or two cloves of garlic and add to the tomatoes.  Splash in some red wine vinegar and some good olive oil (same proportions as for vinaigrette but adjusted to taste).  Season with ground pepper and salt.  Mix it all up. Let sit for a while to blend flavors.

When you’re hungry and can’t stand waiting any more, cut the bread into large crouton-size cubes.  Dump into soupy tomato bowl.  Toss until bread has absorbed liquid.

Eat immediately. You’ll be amazed at how much of this you can devour yourself, so forget serving portions.  Ideally, it’s all for YOU!

A crisp, dry, cold white wine is perfect with this, especially when it’s hot and humid.


Apple Crumbles suggests adding a slice of fresh mozzarella cheese under your serving of this Panzanella salad.  There’s just something about tomatoes, basil and mozzarella.  The three come together to dance flawlessly on the tongue.



*A few weeks ago, I posted another recipe for Panzanella Salad by Ellie Krieger. That recipe may be found HERE.


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  • At 2010.08.22 11:58, Anne@ Food Loving Polar Bear said:


    • At 2010.08.22 18:09, Monet said:

      I think Panzanella salad is one of my favorite summer dishes. Something about those fresh tomatoes and crusty bread just makes my stomach sing! Thanks for sharing such a timely recipe.

      • At 2010.08.22 22:27, Amanda @ BakingWithoutABox said:

        What gorgeous color!

        • At 2010.08.24 06:33, Making Left Over Pizza | Apple Crumbles said:

          […] left over greens, bring them home. You need them to make this pizza. If you just so happen to make Panzanella salad, don’t toss out the left over tomatoes and onions.  You need them to make this pizza.  Get the […]

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