Sweet Onion Panzanella


Chiffonade of fresh basil, seeded cucumber and flaked Parmesan or feta cheese are all common additions to this summery salad. The proportions of this bread and tomato salad are flexible; adjust them to your liking or based on what you have on hand. We used a prepared vinaigrette in this updated version of the classic dish, but you can replace it with a combination of olive oil and balsamic vinegar, if preferred.

Prep Time

40 minutes

Cook Time

0 minutes


4 Servings


1 baguette (day-old, cut into 1/2-inch cubes (about 3 cups cubed bread))
1 tablespoon olive oil
1 cup onion, sweet (julienned)
  pinch salt (large )
1⁄4 cup red wine vinaigrette (divided)
1 can artichoke hearts (14-ounce can, drained, quartered)
1 cup tomato, heirloom (chopped, cut into small chunks)
1⁄3 cup olives, kalamata (chopped, pitted)
1 cup spinach (fresh, roughly-chopped)


Preheat the oven to 300 degrees F. Toss the cubed bread with the olive oil, place on a baking tray and toast until just lightly browned, about 15 minutes. Remove and set aside. In a small bowl, toss the onion with a large pinch of salt and 1 tablespoon vinaigrette and let marinate while preparing the rest of the salad.

Mix all of the ingredients, except for the onion, together in a large salad bowl. Rinse and drain the marinated onion, then toss with the rest of the salad. Let the salad sit for 10 to 60 minutes to absorb the vinaigrette before serving


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