Italian Panzanella Recipe from The Chef’s Kitchen at Ingles

stale bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain bread adds fiber, while day-old bread is often less expensive.

ripe tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: canned tomatoes

Heirloom tomatoes offer unique flavors, while canned tomatoes are budget-friendly.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion provides a milder taste, while white onion is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more affordable.

Start by making the dressing in the bottom of a large bowl.

Add minced garlic, fresh basil, mustard, apple cider vinegar, shallots, black pepper, and salt to the bowl.

Drizzle in olive oil while stirring to combine the dressing.

Cut up roma tomatoes and sprinkle them with kosher salt to draw out moisture.

Add the salted tomatoes to the bowl with the dressing.

Cut oranges into bite-sized pieces and add them to the bowl.

Add chopped fennel to the mixture.

Include a few kalamata olives and green olives in the bowl.

Add some capers for extra flavor.

Toss in a couple handfuls of baby arugula.

Top the salad with toasted ciabatta bread, adding as much as desired.

Toss the salad to combine all ingredients and let it sit for about 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary