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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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 recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.