Fourth of July

What's in the Refrigerator Panzanella

August 22, 2009
1 Ratings
  • Serves 4
Author Notes

While at a beach house, I threw together this salad with bits and pieces found in the fridge. —MrsWheelbarrow

What You'll Need
  • 3 cups 1" (rough) cubed bread, preferably from a good loaf gone a bit stale
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 pound heirloom tomatoes, chopped; if cherry tomatoes, halved
  • 1/2 cup chopped kalamata olives
  • 1 cup cucumber, seeded and peeled, and cut in half moons
  • 3/4 cup fresh mozzerella, cubed
  • 1/4 cup fresh basil and/or parsley
  • 1 shallot, diced
  • 3-4 tablespoons excellent extra virgin or green olive oil (pine nut or pistachio oil is heavenly)
  • juice of 2 lemons
  • fleur de sel
  1. Preheat oven to 350.
  2. Toss cubed bread with olive oil, sprinkle with salt and pepper
  3. Toast bread cubes for about 10 min. to lightly crisp, stirring halfway through cooking.
  4. While the bread is toasting, chop and prepare the other salad items and toss with the lemon juice into the prettiest serving bowl you can find.
  5. Add the warm bread to the salad items, drizzle on the excellent oil, sprinkle with crunchy fleur de sel and cracked black pepper and serve.

See what other Food52ers are saying.

  • dymnyno
  • Lizthechef
  • MrsWheelbarrow
  • drbabs
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8 Reviews

dymnyno June 19, 2010
A refreshing take on an old classic!
MrsWheelbarrow June 19, 2010
Thanks so much!
Lizthechef June 16, 2010
What is it about toasted bread that makes us all empty out the salad bowl? Never had pine nut or pistachio oil - thanks for the tip!
MrsWheelbarrow June 19, 2010
I'm partial to LeBlanc oils - pine nut & pistachio are staples for the magic they add to just about anything. Hope you can find it!
MrsWheelbarrow June 12, 2010
Today's version (for the photo) includes baby arugula.
drbabs June 13, 2010
What a great idea! Our family rents a beach house for a week every summer and the last night of dinner is always so challenging--you want to eat up what's in the house and you don't want to buy a lot of food and have leftovers that you have to bring home or throw away...
MrsWheelbarrow June 13, 2010
Thanks, drbabs. It's really yummy and refreshing ... no matter how big or small you make this salad, or how many people are eating it, there is never any left over.
drbabs July 8, 2010
Leaving for the beach Sunday--it's in my file!