Panzanella Salad
Recipe Image
Mop up the juicy flavours from a salad bowl that delivers big doses of summer flavours and aromas. A perfect addition to any dinner menu, salad bar or patio table.

Bon Appe Product:  Black Olive Ciabatta Rolls

  • 4 day-old Bon Appé Olive Ciabatta Buns, cubed into bite-sized pieces
  • 2 cups (250 mL) chopped tomatoes
  • 2 cups (250 mL) chopped cucumbers
  • ¼ cup (60 mL) red onion
  • 2 cups (2 oz/75 g) baby arugula (optional)
  • 1 bunch torn fresh basil
  • 3 tbsp (45 mL) extra-virgin olive oil + more for drizzling
  • 2 tbsp (30 mL) balsamic vinegar
  • ½ tsp (2 mL) dried oregano
  • Sea salt and freshly ground black pepper

15 min
15 min
Ready in
30 min

  1. Preheat oven to 350 °F. Line a baking sheet with parchment paper; place cubed ciabatta in a single layer on baking sheet. Toast for 15 minutes. Let cool.
  2. Add tomatoes, cucumbers, red onion, arugula (if using) and basil in a large bowl and toss.
  3. Whisk all dressing ingredients in a small bowl or measuring cup. Pour dressing over salad and toss well. Add cubed ciabatta and toss again. Drizzle with a little more olive oil, if desired.

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