This simple, healthy Tuscan bread salad recipe gets a Mediterranean makeover with the addition of kalamata olives, roasted red bell pepper, capers and feta cheese.
This post is in partnership with McCormick.
The first time I heard the word “panzanella”, I thought it was a dessert.
I mean, doesn’t it sound like something fabulously decadent you could only find in a European bakery with those cute little tables sitting outside on the sidewalk? Made by a chef in a white toque (fyi, that’s what they call those Chef Boyardee hats) with mounds of sugar, the sweetest butter and the flakiest crust, intended to be nibbled slowly through the afternoon side by side to a steaming cup of the most perfectly poured espresso?
Yeah, I was so wrong.
Panzanella is a traditional Tuscan salad made with the summer’s juiciest tomatoes, and get this: day-old, definitely-not-soft, hearty bread. Since our family is a family of bread dippers, the addition of bread in this salad makes it really popular—no additional dipping required.
To switch things up from the traditional Tuscan way this salad is prepared, I added a few Mediterranean-inspired flavors to our usual bread salad mix.
Yeah, and this time, I am so right.continue to the recipe… about Greek-Style Panzanella Bread Salad Recipe