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Panzanella salad made with croutons, chopped salad, tomatoes, delicious and flavorful!

As mentioned in my English Muffin Bread recipe, I love to make croutons out of this bread, I find the texture is perfect and I love to add them to soups or salads.

There is not a proper panzanella salad recipe, it is a simple mixed salad that can be made with the greens you have on hand, tomatoes and bread.

You can make your croutons out of any bread, you can use store bought or you can even just use stale bread.

If you like this kind of mixed salads, you might be interested by my Vegetarian Tabbouleh or my Rice and Tuna Salad, click on my "Salads" tag for more recipes.

  • 2 servings
  • Easy
  • 1 h 00

Recipe :



2-3 slices English muffin bread

1 1/2 tbsp olive oil

1 garlic clove, crushed

1 tsp chopped parsley


1 head romaine or iceberg lettuce

1 chicory/endive

4-5 cherry tomatoes

1/2 bell pepper

1 egg, hardboiled

Chopped parsley


1 tbsp vinegar

3 tbsp olive oil

Salt and pepper to taste

Make the croutons:

Pre-heat your oven at 125°F (50°C)

Cube the bread into about 1-inch size croutons, into a bowl add the olive oil, garlic and parsley, stir, toss in the croutons checking that they are all covered in oil, arrange croutons on a baking tray lined with parchment paper

Into the oven for 1 hour, turn croutons over after 30 minutes, let cool and set aside

Make the panzanella salad:

Into a large bowl, add 1 tbsp vinegar, 3 tbsp olive oil, salt and pepper to taste, stir, adjust seasoning, if you find that there is too much vinegar for your taste, add 1 tbsp heavy cream or mayo

Chop all the vegetables and egg, add and toss

Sprinkle some parsley and scatter a few croutons

Enjoy right away or the vinegar will “cook” the greens. If you want to prepare your panzanella ahead of time, add the dressing at the last minute


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