Panzanella Salad is a classic Italian summer dish. It makes use of leftovers and overflow: stale white bread, tomatoes and peppers when you just can’t seem to keep up!


Usually you’ll find capers. Here is my Cayugan twist:



Panzanella Salad

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes




  • 1.5 cups of 1-inch cubed Hard Crust Italian Split bread, French bread or Portuguese rolls
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 cucumber cut into 1-inch cubes
  • 2 tomatoes, 1-inch cubes (I used a greenish-purple heirloom and a bright red for color)
  • a handful torn basil leaves
  • 1/3 cup chopped feta


  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice, freshly squeezed
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon agave nectar or honey
  • salt & pepper to taste


  1. In a bowl, mix the bread cubes with the minced garlic and olive oil. You can either toast the bread on a pan or cast iron skillet, or in the oven. Mix other ingredients in bowl and add bread when toasted.
  2. Separately whisk together dressing ingredients, and dress salad. Sprinkle feta and basil on top for an eye-catching finish. This salad is great served immediately, or a day old when the bread soaks the juices.
  3. We topped ours with sardines for a protein-packed accompaniment.

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