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Panzanella Salad Recipe

by Keith Brunell, Dallas, TX | Written on April 20, 2011

Use some of the knife skills you learned yesterday to make the perfect Panzanella Salad! The Panzanella Salad originated in Florence, Italy, and is very popular in the spring and summer months. A traditional Panzanella Salad consists of stale bread and tomatoes, with the addition of basil, onions, olive oil and vinegar. Watch the video and try the recipe below for our Italian-American version of the traditional Panzanella Salad—ideal for lunch or a light and healthy dinner.

2 Cups Ciabatta Bread (toasted and pulled into 1-1/2” pieces
10 Grape Tomatoes (cut in half)
6 oz Fresh spinach
1/2 Cup Cucumber (peeled, seeded) or Yellow Bell Peppers, 1/2” dice
8 Kalamata Olives, chopped
4 Pepperoncinis, destemmed, cut into 1/3” rings
2 oz Fresh mozzarella, cut into 1” pieces

2 Tbsp Basil Leaves, julienne
1 Tbsp Roasted garlic
1 oz Balsamic vinegar
2 ½ oz Olive oil

1. Toast bread in oven to reheat and crisp.

2. Combine ingredients for dressing in a mixing bowl and break up basil leaves and garlic.

3. Add remaining ingredients to mixing bowl, reserving 1/2 of mozzarella for garnish.

4. Arrange salad on a plate, mounding in center.

5. Sprinkle remaining diced mozzarella over salad.

  • Accountexecutiveliaison

    Nice Blog. Nice Chefs Bios. Maybe adding your staff bios as well to recognize the importance of their great services. I love Maggianos. My family and I visit your restaurant as much as we can during the week and specially during the weekends. Great service, greatmeals, great atmotphere, friendly and courteus staff.

  • gail

    Always looking for easy salads. Bet this tastes as good as it looks. Like the chef’s easy instructions

  • Karen

    Thank you so much for the recipes. Any chance we’ll see the chopped salad recipe? Delicious! Maggiano’s is the best!

  • Mitziandmax

    I just dined at Maggiano’s last week end and had the spinash salad and that was the best salad that I have ever eaten..  Awesome really delicious..

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