Recipe Review

This Antipasti Panzanella Is the Salad You Need Right Now

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Sit down, lettuce. It’s time to stop hogging all the summer salad glory and let bread have a turn in the bowl. Panzanella is an Italian salad made of bread, and if you’ve ever loved a salad so much you wanted to wipe the bowl with bread to keep any of the flavors from going to waste, you’re going to want to try it. There are a lot of varieties of panzanella out there. This one from What’s Gaby Cooking takes all the glory of a full antipasti table and combines it in one bread-filled bowl to create a juicy, briny, Mediterranean-inspired marvel. 

Start with roasted bell peppers. To make your own, take a couple of orange and red peppers, toss them in a bit of olive oil and salt and pepper, and broil them whole on a baking sheet until the skins blacken in places. Put them aside in a covered bowl for about 15 minutes, then cut them open, remove the seeds, and slice the peppers into strips. 

When the peppers are ready, toss them in red wine vinegar and olive oil with thinly sliced red onion, olives, fresh oregano, roasted garlic cloves, and sun-dried tomatoes. For the best panzanella, make your own croutons at home. Just tear up some country-style bread into bite-sized chunks, toss them in olive oil, season them with salt and pepper, and bake them until they’re golden-brown and crispy on the outside. They should still be a bit chewy inside. 

Once the croutons cool completely, toss them with the antipasti salad and let the dressing soak into them. Serve the salad right away, preferably with a fresh lump of creamy burrata cheese on top. 

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