Panzanella from Barefoot Contessa Parties!: Ideas and Recipes for Easy Parties That Are Really Fun (page 102) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • adelina on May 07, 2026

    Loved it! I was craving a bread salad today.

  • averythingcooks on June 17, 2024

    This is a great salad. I made it twice in the past 2 weeks...1st as written as a side and then last night with grilled sausage chunks & feta added for a main course. The only thing I do differently is to chop the capers & add them to the dressing. I really like Champagne vinegar in dressings and I can't wait until the produce starts coming out of the garden!

  • anya_sf on December 31, 2019

    I made 1/2 recipe with 1/3 vinaigrette, which seemed like the right amount. I added some baby spinach. It was very good. I found the onion to be a it harsh, so I'd soak it next time. The bread gets soft if the panzanella sits longer than 30 minutes, so serve it right then for the best texture, although the flavor is still good later.

  • czechmate on January 11, 2013

    Me too!

  • jzanger on September 27, 2010

    This is my go-to recipe

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