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Panzanella Salad

Panzanella Salad

Our Favourite Summer Salad Period!

One of our summer salad staples! This Tuscan bread salad quite simply rocks - and grilling the peppers and toasting the bread infuse that great smokiness that scream Summer Barbecue! Great to take to picnics and parties too - and this salad gets more flavourful as it sits, so it makes your life even easier!

Difficulty: 2 / 5

Can definitely be made Gluten Free - just sub in your favorite gluten free loaf for the bread! Also give this a shot on the grill during the summer - grill veggies and onions on a preheated BBQ before chopping up - give it an awesome smoky flavour!

  • Crusty bread, sliced into 2 inch cubes, about 6 cups
  • 3 cups chopped multi coloured heirloom tomatoes, rough chopped in 1-2” chunks
  • 2 cups roughly chopped cucumber, 1-2 inch chunks
  • 1 bell pepper, seeded and roughly chopped
  • 1 red onion, roughly chopped into 1-2 inch pieces
  • 2 cups purple and green basil leaves, torn
  • 2 garlic cloves, finely smashed and minced
  • ½ cup Robust EVOO, divided
  • ¼ cup Pomegranate Dark Balsamic
  • 1/4 tsp Fleur de Sel and 8 Pepper Blend, cracked

Step 1 - Preheat oven to 425*F and line a large sheet pan with parchment paper.

Step 2 - Whisk together ¼ cup EVOO, Balsamic Vinegar, finely minced garlic, salt and pepper and set aside. Cut onion root top and bottom ends off and slice into 2" thick rounds and set on baking sheet. Halve bell peppers then seed and remove the core. Lay cut side down and drizzle peppers and onion with EVOO, maybe 2 tbsp, and a sprinkle or Fleur de and cracked pepper. Roast veg in the oven for 20 minutes, beginning to lightly char. Remove from oven to cutting board and slice into 1½" pieces when cool enough to handle. Move all veg to the large bowl, including the chopped tomatoes and cucumbers.

Step 3 - Pour 2-3 tbsp EVOO into cast iron skillet over medium high heat and once oil begins to shimmer, add bread cubes. Allow bread to toast, sprinkling in 1 tsp fleur de sel and ½ tsp cracked black pepper to season and tossing gently in then skillet for 6-8 minutes. Bread should be deeply toasted and crispy.

Step 4 - Remove skillet and pour toasted bread cubes into bowl with grilled veggies. Drizzle in vinaigrette and toss to distribute. Tear in basil leaves to prevent the leaves from turning brown and toss again. Add cracked black pepper and fleur de sel to taste and allow flavours to meld for an hour before serving but serve before 4-5 hours to avoid a soggy salad.

  • Pomegranate Dark Balsamic
  • Fleur de Sel
  • Eight Pepper Blend