Panzanella, My Way!

June 18, 2015



This summer has started out pretty fiery here in South Carolina with highs in the 100’s and let me tell you, at the end of a long day the last thing you want is a hot meal prepared in a hot kitchen.

So, the other night I was rummaging through the fridge to see what I could put together that was cool, refreshing and filling. Of course, salad was my first option but I was a tad bit hungrier than that. I noticed I had some bread that had to be used up so I decided to make Panzanella, my way

Panzanella is traditionally a Tuscan salad make of bread, tomatoes, onions and basil topped with olive oil and vinegar.

This is my take on this traditional dish. You know I can’t help myself. I always add my own twist to everything I prepare in the kitchen.

  1. Mixed greens
  2. Green onions
  3. Cucumbers
  4. Cherry tomatoes (cut in half)
  5. Sliced pickled beets
  6. Feta cheese
  1. Cube up some leftover bread (any kind will do)
  2. Toast bread cubes lightly in toaster oven until just lightly browned
  3. Toss toasted cubes in a saute pan with a little olive oil (Extra Virgin is best) and season lightly with pepper, garlic and onion powder (do not add salt at this point)
  4. Create a salad using pretty much anything you have on hand
  5. Toss the bread cubes into the salad and lightly dress with olive oil and your favorite vinegar.
  6. Divide into serving bowls and top with Maldon Salt flakes
  1. The ingredients are simple and can be modified with anything you have to use up in your fridge.
Simplify Life With Mrs R
Dinner is now served! This is a very refreshing and filling salad. I’ve never been as satisfied with a salad as I have been with this one. I hope you like as much as I do!

Do you have a favorite salad you make with the little bits and pieces remaining in your refrigerator?

See you in the comments,



By Mrs. R