Have you ever tried Panzanella Salad????  

We just love it and whom ever I have served it to, falls in LOVE also!

Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a Tuscan salad of bread and tomatoes that’s popular in the summer. It includes chunks of soaked stale bread and tomatoes.

Here is my recipe, Enjoy!


Panzanella Salad

1 Head Fresh Broccoli

1 Head Fresh Cauliflower

3 Red Peppers

4 Large Carrots

1 Pint Grape Tomatoes

1/2 Loaf Italian Bread

 Olive Oil

1 Teaspoon Dried Basil

1 Tablespoon Dried Parsley

Salt and Pepper to Taste

1/2 Teaspoon Onion Powder

4 Cloves Garlic

Good Seasons Salad Dressing

Preheat oven to 350 degrees.

Cut all veggies into slightly bigger then bite size pieces.  Place on a baking sheets lined with foil.  Drizzle vegetables with olive oil and season with salt and peppers, mix to coat all sides of vegetables.  Cook for 15 to 30 minutes, depending on the vegetable, each cooks in different times.  Take out of oven when just soft, not mushy.  Let vegetables come to room temperature.

Cut Italian bread into bite size pieces. In a large skillet, on medium heat, add olive oil and cook bread cubes until lightly browned on all sides, season with basil, parsley, salt, pepper and onion powder . drain in bowl with paper towel.  Add garlic to pan and cook about a minutes and add to croutons.

In a large bowl combined vegetables and croutons and dress with prepared Good Seasons Dressing, just enough to lightly coat salad.  Serve and Enjoy!

Makes A LOT!

I always make the full recipe because I love the leftovers during the week for lunches,  I also make my famous Panzanella and Three Cheese Panni, Panzanella Frittata or Panzanella Stuffed Chicken!

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