Early Summer Panzanella

April 29, 2019
Photo by Bobbi Lin
Author Notes

I love Ina's recipe for panzanella, it was a revelation when I discovered it in my early 20s. I've probably only faithfully followed the recipe that first time and have made endless variations over the years. This one, with garlic scape pesto as the marinade for the bread and peppers, and also as dressing is my favorite version. —Sarah Hornung

  • Prep time 30 minutes
  • Cook time 20 minutes
  • Serves 2
  • Garlic Scape Pesto
  • 15 Garlic scapes
  • 4 tablespoons Olive Oil
  • 1 Lemon, zest and juice
  • 1 teaspoon salt
  • Panzanella
  • 5-8 Slices of slightly stale bread
  • 2 Bell peppers
  • 3 Medium sized carrots
  • 1 Seedless cucumber
  • 2 Heirloom tomatoes
  • 2 tablespoons Olive oil
In This Recipe
  1. Make the pesto: Blitz the scapes, 4 tablespoons of olive oil, zest and juice of 1 lemon, and 1 teaspoon of salt in a blender or food processor.
  2. Half and de-seed the bell pepper and brush with pesto, set aside.
  3. Brush the bread with pesto, set aside.
  4. Chop all of the raw vegetables: Slice the carrots and cucumber into thin crescents; roughly chop the heirloom tomatoes.
  5. Grill the peppers and bread. The peppers will need 8-10 minutes per side; the bread will need 3-5 minutes per side.
  6. As soon as the pepper and bread are cool enough to handle, chop roughly.
  7. Toss raw vegetables with the roughly chopped grilled peppers and bread and drizzle with 2 tablespoons of scape pesto and 2 tablespoons of olive oil.

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