Panzanella-Vegetable Salad | The Jewish Week | Food & Wine

Panzanella-Vegetable Salad

Panzanella-Vegetable Salad

Courtesy Ronnie Fein

Makes 6 servings

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1 pound crusty, 2-day old Tuscan style bread or ciabatta

1 medium red onion, sliced

3 medium tomatoes, cut into bite sized pieces

1/2 sweet red bell pepper, deseeded and chopped

1/2 yellow or green bell pepper, deseeded and chopped

1 small zucchini, diced

1 cup thawed frozen peas (or cooked fresh peas)

2 tablespoons drained capers

3-4 tablespoons chopped fresh basil

1 clove garlic, finely chopped

7-8 tablespoons olive oil

3-4 tablespoons red wine vinegar

freshly ground black pepper to taste


Preheat the oven to 400 degrees. Cut the bread into large dice and place them on a baking sheet. Bake the bread for 8-10 minutes or until lightly toasted. Remove from the oven and place the pieces in a large bowl. Let cool. Add the red onion, tomatoes, red pepper, yellow pepper, zucchini, peas, capers, basil and garlic and toss the ingredients. Mix the smaller quantities of olive oil and red wine vinegar and pour over the salad. Sprinkle with freshly ground back pepper to taste. Toss the salad and add more olive oil and/or vinegar as needed to taste. Let rest for 15 minutes before serving.

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