Kitchen Sink Panzanella

December 28, 2015

Author Notes:

I just love panzanella, it's such a great way to use that stale (days old bread) of course making this in summer when you have the freshest and most beautiful seasonal tomatoes and produce is best but sometimes you just want this delicious salad in winter. Every year I clean out my refrigerator before the new year and re stock it starting fresh . This salad is ridiculously simple but very tasty and is the product of cleaning out the produce bin, the cheese drawer and using some leftover bread. The result was really delicious.


Serves: 2-4 depending on portion size


  • 2 cups tomatoes cut into bite size pieces, I used some gold tomatoes I had.
  • 1 small to medium size zucchini julienne
  • 1 lobe shallot finely minced
  • 1/2 cup (approximately)chopped parsley
  • 2-3 leaves fresh basil, chiffonade
  • small piece parmigiano cheese grated about 2 tbs grated
  • 1 1/2-2 cups stale bread cubed
  • 3 tablespoons or a good glug of olive oil
  • 2 tablespoons or a nice splash of red wine vinegar
  • salt and freshly milled pepper to taste
In This Recipe


  1. To a mixing bowl add the tomatoes, bread, zucchini, shallot and basil. Toss to combine and let sit for at least an hour so that the bread soaks up the juices of the tomatoes and the flavors meld. Just before serving add the vinegar and oil, sprinkle on the grated cheese and adjust seasoning. Toss to combine.

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