Puttanesca Panzanella Recipe

Name: Puttanesca Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Croutons; 1 medium loaf high-quality crusty bread, preferably white; 6 tablespoons olive oil; pinch kosher salt; Salad; 1 cup cherry tomatoes, halved; 1/2 cup kalamata olives, pitted and halved; 2 cloves garlic, minced; 1 tablespoon capers, drained; 1/4 cup Parmesan cheese, broken into small chunks; 1 pinch red pepper flakes; 2 tablespoons balsamic vinegar; 2 tablespoons olive oil; 1/2 teaspoon kosher salt; 1-2 tablespoons red onion, sliced thinly

Servings: persons

Croutons
1 medium loaf high-quality crusty bread, preferably white
6 tablespoons olive oil
pinch kosher salt
Salad
1 cup cherry tomatoes, halved
1/2 cup kalamata olives, pitted and halved
2 cloves garlic, minced
1 tablespoon capers, drained
1/4 cup Parmesan cheese, broken into small chunks
1 pinch red pepper flakes
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon kosher salt
1-2 tablespoons red onion, sliced thinly

1
Cut most of the crust off of the bread and discard or save for another use. Cut the bread into 1-inch cubes. You should have about 4 cups.
2
Heat a large heavy saute pan over medium-high heat. You want the croutons to fit in one layer with room in between to flip. You may have to fry the bread in two batches. When the pan is hot, add olive oil (just 3 tablespoons if you're only doing half), and when the oil is hot, add the cubes of bread in one layer (they should sizzle-but make sure they don't burn). After 2 minutes or so, when the undersides of the croutons are nicely brown, flip each crouton. Cook for another few minutes until brown and flip onto a plate.
3
Combine all the salad ingredients, toss, and let sit for 15 minutes, stirring occasionally. Then add the croutons. You could serve on a bed of arugula or basil, but it really doesn't need it.

324

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: Croutons, 1 medium loaf high-quality crusty bread, preferably white, 6 tablespoons olive oil, pinch kosher salt, and more.

Yes, Puttanesca Panzanella falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Puttanesca Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions