Panzanella Salad

Sitting here this morning trying to figure out what to blog about. This salad looks so good and doesn’t disappoint. 


Before my husband went out to sand the porch deck he asked me what I was going to make him for breakfast. I immediately said leftover pizza. He said if I put a fried egg on it. I said ummmm no! I started thinking and knew there were 2 of the frozen hashbrowns in the freezer, there’s a start. I’ll make benedict with the hashbrowns. I cheat when it comes to hollandaise sauce, sorry to disappoint you damn I didn’t have a packet on hand. OK I know how to make hollandaise and it honestly doesn’t take any longer than the packet so I made the sauce using 2 egg yolks. Now for the meat; and here’s where it gets weird. I had 2 pieces of bologna left. YEP that’s what I did and believe it or not it we both liked it. I should have taken a picture but I wasn’t sure how it was going to go. I need to learn to trust myself more. IMG_5259

I tend to think; I have 2 hashbrowns, 2 slices of bologna. It must mean something; sometimes it works.

I believe the first Panzanella salad was at a local Mediterranean restaurant and I was hooked. It was SO good and seemed like such a simple salad and a great way to use up some leftover bread. I don’t make it very often; I guess we very rarely have leftover bread. My family are huge bread lovers. IMG_5261

Panzanella Salad

An easy salad that uses up leftover bread
Course Salad
Cuisine Italian
Servings 4 people



  • ¼ cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • ¼ cup olive oil
  • 1 tablespoon honey
  • clove garlic crushed
  • Kosher salt and black pepper


  • 3-4 slices Day old bread cubed
  • ¼ red onion thinly sliced
  • 1 package baby arugula or use whatever you like or have on hand
  • 1-2 Tomatoes chopped and seeded - or what you have on hand
  • freshly grated Parmigiano-Reggiano cheese



  • In a small bowl add the garlic, vinegar, mustard and honey. Drizzle, while whisking the olive oil until the dressing is emulsified. Season with salt and pepper to taste. Set aside until the salad is made


  • Place the cubed bread onto a sheet pan and place in the oven to dry out a bit more, I like mine a little browned. Don't go too far as to crouton them you want them a little crunchy but not too far. Let them cool completely.
  • In a large bowl, add the arugula, onion, tomatoes and the cooled bread, Cover with the dressing and toss. Serve immediately sprinkled with some freshly grate Parmesan cheese.
Keyword panzanella salad, salad



Cubed day old (mine was a lot older – kept in the fridge)
Red onion – a few thinly sliced pieces
Baby arugula
Tomato – remove some of the seeds if you can (I used up some cherry tom’s I had in the fridge)

Place the cubed bread in the oven to dry out even more, I like them lightly browned. Not quite as hard as croutons. Place the arugula, onions, tomatoes and the cooled bread in a large bowl, cover with the dressing toss and serve.

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