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Posted by on Jun 7, 2013 in Salad | 0 comments

Panzanella Salad

Panzanella Salad

Do you have a favorite salad?

I have come to like some.Here is a thing,for my husband,salad without lettuce or green mix is not salad.For me,i will be more then happy to have salad with no lettuce/green mix .You are thinking,then what is left in it? Don’t get me wrong,i have come to adapt lettuce and actually even enjoy it.Olive garden salad and soup anyone?

Italian sweet basil

Italian sweet basil

Lettuce was added to my vocabulary after making trip to US grocery market.My first impression of it was ,crunchy breed of cabbage.So i was very puzzled to see it being served in ‘salad’ bar.Needless to say,i stayed away from it as long as i could.

panzanella Salad

panzanella Salad

So when i came across Panzanella salad,i was willing to try it rightway.Why?It has all the elements of salad minus the lettuce(or it is optional),that i grew up with.

Panzanella is Italian salad.A way to use the day old crusty bread.Bread cubes are tossed with onion,cucumber,tomatoes with generous drizzle of oilve oil,drops of lemon juice and fresh herbs.I can totally eat this everyday. I based this salad on this recipe and left the greens.

  • Fresh basil gives this salad great boost.Must add.
  • I didn’t add salt until the last minute.Bread itself had salt too.So taste before you add salt.

panzanella salad

Panzanella Salad


  1. 2 cups bread cubes
  2. 1 tsp crushed garlic
  3. Olive oil
  4. Pepper
  5. Salad
  6. 1-1/2 cup chopped cucumber
  7. 1-1/2 cup sliced cherry tomatos
  8. 1/2 thinly sliced shallot
  9. Couple sprigs fresh Basil
  10. 1 teaspoon fresh lemon juice
  11. Feta cheese/shaved parmesan cheese (optional)
  12. Freshly grated pepper
  13. Salt to taste


  1. To make croutons,mix bread cubes with olive oil,crushed garlic,pepper.
  2. Spread it in baking sheet.Bake at 375F until its light brown.
  3. Let it cool.
  4. In a separate bowl,add sliced shallot,tomato,cucumber,croutons.
  5. Add basil,lemon juice, and good amount of olive oil.
  6. Season it with salt and freshly grated pepper.
  7. Let it refrigerate for at least 1 hour.
  8. Serve it with feta cheese or shaved Parmesan cheese

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