Not Your Nona’s Panzanella Salad Recipes via Marcia Selden Catering

Panzanella is a great way to use up day-old bread and turn it into something tasty. You might remember your Grandmother making the traditional tomato/bread version--but if the thought of making the same ol’ seems uninspiring, check out these fun twists from our friends at Marcia Selden Catering. Enjoy these great recipes forGreek Panzanella and Tex Mex Panzanella.

Greek Panzanella

This panzanella combines our favorite ingredients of Greek cuisine and tosses them together in a mouth-watering salad-Opa!

3 Pita Breads, cut into 8 wedges 

1 C. Crumbled Feta

½ C. Pitted Kalamata Olives

3 C. Cubed Seedless Watermelon

2 C. Diced English Cucumber

2 C. Chopped Romaine Lettuce

2 C. Grape Tomatoes cut into halves 

Preheat oven to 350.  Spread pita wedges on a sheet pan and drizzle with olive oil, kosher salt and pepper.  Toast until crisp, about 7-10 minutes.  Remove and let cool.  

In a large bowl, combine remaining ingredients, and refrigerate until ready to use.

Dressing:

½ C. Thinly Sliced Red Onion

1 tbs. Dried Oregano

1 tsp. Zatar 

½  c. Balsamic Vinegar

1 c. Olive Oil

1 tbs. Sugar

Combine onions and remaining ingredients into a container where the onions will be covered by the ingredients. Seal and let sit for at least an hour. Toss salad with onions and dressing, break pita into pieces and combine into salad before serving.

Tex Mex Panzanella

This salad packs a big ol’ punch of flavor and texture, and is sure to have guests kicking up their heels when they try it!

1 C. grilled corn removed from the cob 

2 C. Rustic Peasant Bread, cubed

½ C. Roasted Poblano Chilis, diced (canned is fine to use too)

½ C. Thinly Sliced Radishes

½ C. Crumbled Queso Blanco

2 C. Romaine Lettuce, Chopped

For Dressing:

1 C. Lime Juice

2 C. Olive Oil

1 tsp. Chili Powder

1 tsp. Cumin

Pinch of Kosher Salt and Pepper.

Combine dressing ingredients and shake thoroughly to combine.  Set aside until ready to use.

Drizzle bread cubes with olive oil.  Bake on a cookie sheet at 350 until dry.  Remove to cool and set aside until ready to use.

Toss lettuce, corn, chilis, radishes, queso blanco and croutons.  Add ½ of the dressing and toss, add more as needed.

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