Recipe Share: Panzanella Salad

Sometimes having day old bread is a good thing. Follow the recipe below for a fresh Memorial Day salad your whole family will love.

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Panzanella (Bread Salad)

½ loaf old day old Empire Baking Company Pane Paisano (cut into 1 inch cubes)

3 T basil oil

1 t kosher salt

1 container grape tomatoes (cut in half)

1 hothouse cucumber, unpeeled and seeded (cut into ½ inch slices

1 red bell pepper, cut into 1 inch cubes

1 yellow bell pepper, cut into 1 inch cubes

½ red onion, cut in half and sliced thin

20 large basil leaves, cut into ribbons

3 T capers, drained

Shredded Parmesan cheese

Trader Joe’s Champagne Vinaigrette (enough to coat and add more as needed)


Heat oven to 350 degrees. Toss bread in oil, sprinkle with salt and bake on foil lined cookie sheets for 15 minutes until toasted.  Mix all other ingredients, including bread cubes together and top with cheese. Let sit for at least 15 minutes so the bread can soak in some of the dressing. Serve and enjoy!