Tomato Panzanella Salad Recipe

By Jeannette Park | September 30, 2013

Photo: julochka
Photo: julochka

Photo: julochka

With the glut of late summer produce still available at the farmer’s market (and as a way to get rid of the day old bread), think of panzanella salad as a deconstructed vegetarian sandwich. While this traditional Tuscan bread salad is made with stale bread that has been soaked in water then tossed with vegetables and sometimes cheese, the thought of soggy bread made my stomach turn so I decided to create something that could hold up to the vinaigrette once dressed. Traditional versions often include red or yellow peppers, but I just used tomatoes and cucumbers which created a lovely starter to the whole roasted fish I served as the main course.



Spring Pesto Panzanella Recipe

By Joanne Bruno | April 9, 2012

Spring pesto panzanella

Asparagus season deserves a welcome home party, complete with streamers and party hats and noisemakers and confetti (lots of confetti).

Or…maybe just a big hearty salad that is bursting with color and flavor and tastes like a combination of spring breeze and summer sun.  On that note, send in the panzanella – chock full of roasted asparagus and leeks, white beans, cubes of toasted bread, and the fresh flavors of sun-dried tomatoes and pesto, this salad is just the kind of homecoming feast that asparagus deserves. Grab a fork and get ready to dig in. Read More

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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