panzanellaAhhhhh! August — finally time for fabulous tomatoes! Here in the northwest, tomato season is a bit iffy. I grew up in Utah, so I KNOW great tomatoes when I taste one. And, to celebrate these fabulous fruits, let’s make an Italian favorite, panzanella, or bread salad. It’s also a great use for leftover bread (concept that I don’t usually understand).


  • 2 cups grape or cherry tomatoes, halved of large
  • ½ cup pitted Kalamata olives
  • 1 cup diced red onion
  • 1 ½ cups cubed fresh mozzarella (one 16 ounce tub)
  • ¼ cup chopped Italian parsley
  • ¼ cup basil, cut in chiffonade
  • 2 tablespoons capers, rinsed
  • Balsamic vinaigrette (recipe follows)
  • croutons (recipe follows)

Combine first 7 ingredients in large salad bowl; toss with vinaigrette. Add croutons, toss again. Allow to stand at least one hour before serving. If refrigerated, let salad come to room temperature before serving.

Serves 6.

balsamic vinaigrettehqdefault

  • ¼ cup red wine vinegar
  • ¼ cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon sugar (optional)
  • 2 teaspoons salt
  • freshly ground pepper to taste
  • 1 cup extra-virgin olive oil

Whisk together all ingredients except oil. Slowly add oil to create an emulsion. Watch the above Sizzleworks video for the technique.


  • ¼ cup olive oil
  • 2 tablespoons melted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried herbs, or 2 tablespoons fresh
  • pinch of cayenne
  • ½ loaf artisan bread, cut into cubes (crust or not, your choice), slightly dried

Preheat oven to 425F. Combine oil butter, spices and herbs in bowl.. Toss with bread cubes. Spread on a baking sheet; bake in preheated oven about 4 mintes, just until edges begin to brown. Cool before adding to salad. Store any leftover croutons in an airtight container after cooling. But just a warning — they disappear quickly!

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