Panzanella Salad

UGH- you know what I did yesterday? That I am still seething about today…

I broke my darn dressing jar. Grrrrrrrrr.

Panzanella Salad |

It was just sitting on my counter, drying on a cloth with the other freshly washed dishes. I picked up one of the dishes to dry and CRASH! The jar comes smashing to the ground. I didn’t even see it teetering before the fall. I just heard the loud shattering noise the glass made as it scattered all the way across my kitchen floor. You ever notice how when you break something glass, the glass ends up yards away from the site of impact, and you’re still finding pieces of glass months later? So frustrating. Especially when you have little kids running around.

Panzanella Salad |

Now, the question is- where can I find a suitable replacement for my nice dressing jar here in Germany? Okay, so it wasn’t that nice… I am pretty sure I got it at Walmart. If I was back in the States I would just run back out and get one. Unfortunately (or fortunately- depending on how you look at it, haha.), they don’t have Walmart here. Oh well, I guess I will just have to use good ol’ tupperware to house my salad dressings.


I can make salads that are tossed directly with the dressing like this Panzanella Salad here. Which also happens to be my new favorite salad.

Panzanella Salad |

I’ve mentioned a lot in My Story that I passionately hate salads. Always have.

But here is a recent discovery I’ve made- I do like Panzanella Salad! I guess all I had to do that whole time was ditch the lettuce and replace it with bread… haha. Go figure.

Maybe your the same way? Not a fan of salads?

Try this one! It might blow your mind. It did mine a little bit.

Panzanella Salad |

Panzanella Salad
Serves: 12
  • 3 tablespoons good olive oil
  • 1 small French bread or boule, cut into 1-inch cubes (6 cups)
  • 1 teaspoon kosher salt
  • 2 large, ripe tomatoes, cut into 1-inch cubes
  • 1 hothouse cucumber, unpeeled, seeded, and sliced ½-inch thick
  • 1 red bell pepper, seeded and cut into 1-inch cubes
  • 1 yellow bell pepper, seeded and cut into 1-inch cubes
  • ½ red onion, cut in ½ and thinly sliced
  • 20 large basil leaves, coarsely chopped
  • 3 tablespoons capers, drained
  • 1 teaspoon finely minced garlic
  • ½ teaspoon Dijon mustard
  • 3 tablespoons Champagne vinegar
  • ½ cup good olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  1. Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  2. For the vinaigrette, whisk all the ingredients together.
  3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.



2 Responses to “Panzanella Salad”

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  • Donna August 17, 2013, 1:31 am

    I am so sorry about your jar. Is it the kind that has the o,v,w markings on the side. My jar is glass and has a stopper. If is the kind that you are looking for, I will mail you mine. I do not use it, and you are welcome to have it.

  • lmachell August 18, 2013, 7:18 am

    It didn’t have any markings, it was just a small jar with a little handle and a stopper. But I wouldn’t want you to go to the expense of shipping your own jar to me! Haha that is incredibly generous of you, but I would feel so bad. SOO sweet and kind to offer though- thank you so much!