How to Make Martha Stewart's Panzanella | Martha's Cooking School | Martha Stewart

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.

Introduce the dish as a Tuscan summer bread salad called Panzanella.

Mention that it can include anchovy or tuna for added flavor.

List additional ingredients like scallions, yellow tomato, red tomato, red pepper, yellow pepper, and celery as optional.

Add cannellini beans to the salad along with the toasted bread.

Drizzle red wine vinegar and extra virgin olive oil over the salad.

Discuss the importance of keeping the bread crispy and not letting it get mushy.

Tear fresh basil leaves and add them to the salad.

Mention that the salad can be eaten immediately but tastes better after sitting for a few hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary