• Perfect Panzanella Salad

Perfect Panzanella Salad

Panzanella Salad always take me back to a simpler time. Childhood memories spend in New Jersey as a recent British ex-pat unfamiliar with Italian food past the ubiquitous spag. bol. and lasagna. One of my best friends forever is, I must say, die hard true Italian: loving big family, amazing food, the whole bit! This is one I picked up from her mom’s backyard BBQ’s and family gatherings. To the more than lovely Angela, I dedicate this one to you, chove!

1 Baguette 
4 ripe tomatoes
3 cloves of garlic, crushed
1/2 small red onion sliced thinly 
1 yellow pepper – roasted
1/8 cup of olive oil
1/2 tsp dision mustard
salt & pepper to taste
Fresh parsley or basil


  1. Cut baguette into 1 in cubes and place in 350 degree oven for 5 minutes to toast
  2. Chop onion, garlic, tomatoes and roasted yellow pepper and  combine in large bowl
  3. Add the croutons and mix well so the bread begins to absorb the juices form the tomatoes
  4. Combine mustard and oil until emulsified, and pour over salad while tossing to achieve an even coat
  5. Add salt and pepper to taste, and garnish with fresh parsley or basil


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