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Panzanella Salad

June 11, 2012

One of the best summer salads with tomatoes fresh from your garden and highly recommended for ‘Meatless Monday’.   Simple and sumptuous for lunch or served with a soup or a simple entree for dinner.  The first time I enjoyed this salad was at a beautiful ‘sports club’ in Roma on the Tigre River with one of the most handsome men in Italy.  I had decided to order only a salad on this beautiful day in Roma after only sleeping 2 hours after arriving from NYC.  I had breakfast at the Rome Hilton and had big plans for dinner and this was really the only choice for more food while wearing a bikini all afternoon.

Panzanella Salad


  • 3 T. Olive Oil
  • Small Baguette (cut in 1″ cubes) (or a Tuscan Boule)
  • 1 t. Kosher Salt
  • 2 Lg. Tomatoes (cut in 1″ cubes)
  • 1 Lg. Cucumber (peeled, seeded and sliced 1/2″ thick)
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1/2 Red Onion (thinly sliced)
  • 15-20 Basil Leaves (coarsely chopped)
  • 3 T. Capers (drained) (optional)


  1. Heat the oil in a large pan; add the brad and salt; toss frequently while tossing for about 10 minutes; add more oil if needed (will be nicely browned) and set aside to cool
  2. In a large salad bowl add the tomatoes, cucumber, peppers, red onion, basil and capers (if using) and toss well (let sit 20-30 minutes and then toss once more)
  3. Add the bread cubes and the vinaigrette and toss again


Ingredients and Preparation

  • 1 t. Garlic (finely minced)
  • 1/2 t. Dijon Mustard
  • 3 T. Champagne Vinegar
  • 1/2 C. Olive Oil
  • 1/2 t. Kosher Salt
  • 1/4 t. Fresh Ground Black Pepper


(Serves 4)

Recipe from “Parties” by Ina Gartner

3 Comments leave one →
  1. June 13, 2012 18:01

    Looks wonderful and my tomatoes are coming in. Plus, Katherine keeps asking for this. Thanks for the post, great reminder.

    • June 17, 2012 23:16

      Katherine is right and you too. I always forget this delight. I think I have 4-5 tomatoesin the yard/must do tomorrow. Thank you so much for your interest.


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