Panzanella Verde Recipe

Name: Panzanella Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf day-old ciabatta, halved lengthwise; Olive oil; Kosher salt and freshly ground black pepper; 1/4 cup chopped fresh basil; 1/4 cup red wine vinegar; 1 clove garlic, chopped; Pinch sugar; 1/2 cup extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground black pepper; 2 ounces baby arugula; 1 small English cucumber, quartered and diced; 1 cup pitted cerignola or manzanilla olives; 1 cup pitted picholine olives; 1 tablespoon capers, drained; 1 cup fresh flat-leaf parsley leaves; 1/2 cup torn fresh basil leaves; Extra-virgin olive oil, for drizzling

Servings: persons

1 loaf day-old ciabatta, halved lengthwise
Olive oil
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh basil
1/4 cup red wine vinegar
1 clove garlic, chopped
Pinch sugar
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 ounces baby arugula
1 small English cucumber, quartered and diced
1 cup pitted cerignola or manzanilla olives
1 cup pitted picholine olives
1 tablespoon capers, drained
1 cup fresh flat-leaf parsley leaves
1/2 cup torn fresh basil leaves
Extra-virgin olive oil, for drizzling

1
For the bread: Heat a charcoal or gas grill to medium.
2
Brush the bread with oil and season with salt and pepper.
3
Grill on both sides until lightly golden brown.
4
Remove, and cut into large dice.
5
Set aside.
6
For the vinaigrette: Combine the basil, vinegar, garlic, sugar and 1/4 cup water in a blender and blend until smooth.
7
With the motor running, slowly add the oil and blend until emulsified.
8
Season with salt and pepper.
9
For the salad: Put the arugula, cucumbers, olives, capers, parsley and basil in a large bowl.
10
Add three-quarters of the vinaigrette and toss to coat the vegetables.
11
Add the bread and toss to coat.
12
Transfer to a large platter and drizzle with the remaining vinaigrette and EVOO.
13
Serve at room temperature.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 loaf day-old ciabatta, halved lengthwise, Olive oil, Kosher salt and freshly ground black pepper, 1/4 cup chopped fresh basil, and more.

Yes, Panzanella Verde falls under the General 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.

That's it — enjoy your meal!

Panzanella Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions