Perfect Panzanella

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Look! I made you a salad with no lettuce. Yep, you heard me. A salad minus the lettuce & add bread? Say hello to my pretty friend, panzanella. She is a classic Italian who has been around for ages. Like anything else, she only has gotten better with time. My version is light, fresh, crisp, and tangy. It tastes like the perfect summer garden just played a symphony…in your mouth. Seriously. This salad is great for all these triple H days [hot-hazy-humid or holy-hell-hott]. It’s super simple and makes for a great meatless lunch or dinner. FYI;┬áthe more local your produce, the better this salad will taste. Just sayin’…

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Perfect Panzanella

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 2


1 cucumber, thinly sliced
2-3 radishes, thinly sliced
2 tomatoes, chopped
1/2 medium sized sweet onion, thinly sliced
1/2 cup shelled edamame
1/2 cup chickpeas
1/2 cup kalamata olives, halved
1/2 baguette, cubed
3-4 fresh basil leaves, chopped
2 small bunches of parsley, minced
1 tbsp fresh (or jarred) pesto
1/4 cup white wine vinegar
1 tbsp brown mustard
1 tsp chili garlic sauce
3/4 cup EVOO
salt & pepper to taste
1/2 tsp grated lemon zest (if you have it)


  1. Begin by toasting bread cubes. Heat oven to 400 degrees. Place cubed bread on a tin foil lined baking sheet. Spray tin foil and cubes with olive oil non-stick spray. Place in oven and toast for 8-10 minutes or until golden on the edges.
  2. Place all chopped veggies in a large mixing bowl. Top with fresh herbs and season with salt & pepper to taste.
  3. Mix first 4 ingredients for dressing in a small mixing bowl. They slowly whisk in EVOO.
  4. Add toasted bread in with veggies and top with desired amount of dressing. Toss well & enjoy immediately!

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