Servings: six to eight.
Bread salads are famous in both Italy (panzanella) and the Middle East (fattoush). Sometimes the bread component is mixed in ahead to soak up the vegetable juices; other times, the bread is added at the last moment, so it keeps some of its texture, as in this recipe.
I arranged this salad on a large square platter, and a guest said it looked as though it had been prepared by a high-end caterer. This is an attractive and tasty dish, though I found the dressing a little flat. Next time, I might substitute lemon juice for the vinegar, as suggested. The croutons are to die for! All in all, a keeper.
Great flavor and a really pretty arrangement. I made this alongside the Tuscan Poached Eggs from this site and it was a flavorful, healthy, and fresh dinner combo. The only thing I did differently was to use less dressing (I always do, though.)
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review