Panzanella Recipe

Name: Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 loaf of day old peasant-style bread (chewy, open-crumb) (you will need about 4 cups or more of bread); 6 to 8 tablespoons mild-tasting olive oil; 1.5 tablespoons Champagne vinegar (or white wine vinegar); Salt and freshly cracked black pepper; 1 tablespoon dried currants (or raisins); 1 teaspoon red wine vinegar, or as needed; 1 tablespoon warm water; 2 tablespoons pine nuts or slivered almonds; 1/4 cup slivered scallions (about 4 scallions) including a little of the green part; 2 tablespoons chicken stock, pan juices from roasted meat, or lightly salted water; 1-2 cups mixed greens (Arugula, frisee or red mustard greens), carefully washed and rinsed

Servings: persons

1 loaf of day old peasant-style bread (chewy, open-crumb) (you will need about 4 cups or more of bread)
6 to 8 tablespoons mild-tasting olive oil
1.5 tablespoons Champagne vinegar (or white wine vinegar)
Salt and freshly cracked black pepper
1 tablespoon dried currants (or raisins)
1 teaspoon red wine vinegar, or as needed
1 tablespoon warm water
2 tablespoons pine nuts or slivered almonds
1/4 cup slivered scallions (about 4 scallions) including a little of the green part
2 tablespoons chicken stock, pan juices from roasted meat, or lightly salted water
1-2 cups mixed greens (Arugula, frisee or red mustard greens), carefully washed and rinsed

1
Preheat the broiler. Cut the bread into large chunks. Carve off the bottom and most of the top crust of the bread (reserve these scraps for breadcrumbs for another recipe). Brush the bread or lightly toss with olive oil. Place on a sheet tray and broil briefly to crisp and brown the surface. Remove from broiler and flip the bread in order to evenly cook all sides. When the bread has browned, remove from oven. Trim off any charred bits. Tear the chunks into irregular sized pieces. This should make about 4 cups +/-.
2
Place the currants or raisins in a small bowl with some warm water and red wine vinegar to moisten. Set aside.
3
Combine about 1/4 cup of the olive oil with the Champagne vinegar and salt and pepper to taste. Toss 1/4 of this vinaigrette with the torn bread in a wide salad bowl. Taste for seasoning. If bland, add more seasoning and toss again.
4
Drain the currants and add to bread salad. Add slivered scallions and pine nuts. If serving with roast meat, add a dash of the roasting juice to bread salad to moisten. Toss in salad greens. Taste for seasoning, and add salt, pepper, and a dash of vinegar if necessary to balance flavors.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 loaf of day old peasant-style bread (chewy, open-crumb) (you will need about 4 cups or more of bread), 6 to 8 tablespoons mild-tasting olive oil, 1.5 tablespoons Champagne vinegar (or white wine vinegar), Salt and freshly cracked black pepper, and more.

Yes, Panzanella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Panzanella

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