1405 SW Vermont St.
Portland OR 97219
United States



Spring Panzanella Seasonal Bread Salad

Sarah West


For the bread salad base:

4 or more thick slices of a variety of breads, cut into cubes (about 5 cups cubes), & dried in a low oven
¼ cup red wine vinegar
1 cup cold water
2 Tablespoons extra virgin olive oil

For the dressing:
2 garlic cloves
1 tsp. salt (plus more to taste)
½ cup fresh basil leaves (packed)
5 Tbsp. extra virgin olive oil

Salad components:
An assortment of blanched & cooled spring vegetables (sliced snow peas, shelled peas, fava beans, asparagus, etc), salad greens.

To assemble the salad:

  1. Sprinkle the vinegar & water over the bread cubes and toss gently. Drizzle in the olive oil & toss again. As the bread soaks in the liquid, occasionally give the cubes a gentle toss. Allow to macerate at least 15 minutes.
  2. Make the dressing: Put the garlic & salt in the blender. Add the basil leaves & olive oil & blend.
  3. When you are ready to serve the salad, add the vegetables to the bread cubes. Dress the bread cubes and vegetables with the basil dressing. Serve over the greens tossed with vinaigrette.