Panzanella Recipe | PBS Food

Chopped up with some celery, cherry tomatoes, zucchini and fresh herbs, this panzanella is a crispy addition to the dinner table. (Recipe Credit: Adrianna Adarme of Fresh Tastes)



  • Salad:
  • 1/4 loaf of bread (I used sour dough), cut into cubes 
  • 1 tablespoon olive oil 
  • Salt
  • 1/2 pint of cherry tomatoes, halved
  • 2 stalks of celery, diced
  • 1/2 zucchini, sliced
  • 1/4 red onion, sliced
  • 2 radishes, sliced
  • 1/4 cup minced Italian parsley 
  • 1/4 cup minced basil leaves
  • Parmesan cheese shavings, as garnish
  • Easy Dressing:
  • 5 tablespoons olive oil 
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked pepper 
  • 1/2 teaspoon dried oregano
  • Pinch of red pepper flakes


  1. To Make the Salad: Preheat your oven to 350 degrees F. Add the cubed sour dough to a baking sheet. Drizzle with the tablespoon of olive oil and sprinkle with salt. Transfer to the oven to toast for about 10 minutes, until lightly golden brown. Remove and set aside. 
  2. To a large bowl, add the cherry tomatoes, celery, zucchini, red onion, radishes, minced Italian parsley and basil leaves. And then add the reserved cubes of toasted sour dough. 
  3. To Make the Easy Dressing: To a small bowl, whisk together the olive oil, red wine vinegar, salt, freshly cracked pepper, dried oregano and red pepper flakes. Pour over the salad and toss until combined. Give it a taste and adjust the salt according to your liking. Garnish with shavings of parmesan cheese.
Presented by: