One-Dish Dinners

Creamy Dill Panzanella How-To

Whip up this big salad for potlucks or lazy, late-summer deck dinners.

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A long time ago, when it was just my husband and I without any children, we would buy a loaf of crusty bread, eat a slice or two and then be left with more bread than we knew what to do with. I always felt so bad throwing it out, but I wasn’t sure what else to do. Then, one summer, we found ourselves with another loaf of leftover bread and an invitation to a potluck. This is how we discovered the beauty of a panzanella salad.
I called my sister, stressed out of my mind. I didn’t have time to run to the store, and I needed to bring something to the potluck. When she asked what I had, I flippantly said, “Bread. So what am I supposed to do with that?! Bring croutons?!”

This wise, “old” soul (I’m allowed to say that because she’s older than me) said, “Yeah, make croutons, and I’ve got a garden full of veggies that you can use. Make a panzanella.”

Say what?!

That was the moment I learned that panzanella is a delicious bread salad, and just about the best way to use up that yummy bread sitting on the counter. It’s kind of like bruschetta all chopped up in a bowl and served with a really light dressing. It’s wonderful. Don’t be afraid of it one bit – you’ll find that even after dinner is over you can’t help but keep picking in the bowl. Enjoy!
Carrian Cheney

About Carrian Cheney of Sweet Basil

Carrian believes anyone can be successful in the kitchen with a nudge in the right direction. She’s helping us all with her family-friendly recipes, cooking tips and a good dollop of easy, everyday inspiration.

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