Tip of the Day: Panzanella, the greatest use for leftover bread

by Emily Matchar, Posted May 1st 2008 @ 6:00AM

In college, my dining hall often - suspiciously often, in fact - had a special DIY station for making panzanella, Italian bread salad.

I say 'suspiciously often' as I'm guessing the kitchen manager was using the panzanella as a clever way of getting rid of the very stale bread left out overnight for hungry nocturnal studiers. Not that I'm complaining - panzanella is a delicious use for all but the stalest loaves of crusty bread.

Simply cut the bread into one-inch chunks and mix with whatever veggies you have lying around - sliced tomato, kalamata olives, artichoke hearts, red onion, green pepper and spinach are particularly good - then toss it all in olive oil and balsamic vinegar. By itself, it's a perfect warm-weather lunch. Add some grilled salmon or tuna for an easy dinner.

Filed Under: Tip of the Day, Ingredients
Tags: bread, italian, italy, panzanella, recipe, salad, vegetables

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Reader comments (Page 1 of 1)

7-08-2008 @11:56PM Michael said... I discovered Panzanella years ago in Italy. My wife soaks the bread first in water, but then she only uses Tuscan bread which is hard as a rock when dry.
http://www.cookingwithpatty.com/recipes/salads/Panzanella.php
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