A lot of people only think of salad as being veggies. Maybe throwing some cheese on top. The traditional panzanella salad from Italy uses stale bread combined with tomatoes and onions. While that is a lovely dish, this version is more of a meal.
This salad was first introduced to me by my friend Jenna. I was helping her throw a shower for her sister and this was the main course. I have tweaked it a few times to make it my own. It is a great salad to bring to a party or serve at your own festivities.
One thing that I love about this type of salad, is the rustic look, feel and taste of it. Panzanella is meant to be prepared beforehand so the dressing and all of its goodness can be absorbed by the bread.
I hope you enjoy this salad and make it your own.
A hearty, rustic, make ahead salad.
Preheat oven to 400°F. Toss bread with lemon zest and 1/4 cup oil on a rimmed baking sheet; season with
salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10
minutes. Let cool.
Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in
remaining 1/4 cup oil.
Add radicchio, fennel, parsley, olives, cheese, salami, and bread to dressing; toss to combine.
DO AHEAD: Salad can be dressed the night before. Cover and chill.