Italian Panzanella Salad with Trapani Fine Sea Salt

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Do you find yourself hankering for carbs but promised yourself a salad? Maybe you just feel too fatigued these days to even hold a sandwich? Then this end-of-summer panzanella salad should take centerstage on your dinner table tonight.

Recipe by Kourtney Paranteau

Makes enough for 2 main courses or 4 side salads


For the bread: 

  • 1 Tbsp Fine Sea Salt
  • ½ loaf day old bread, torn into large chunks 
  • 3 Tbsp Olive Oil 

 For the dressing:

  • 1 Tbsp red wine vinegar 
  • 2 Tbsp olive oil 
  • 1 Tbsp mayonnaise 
  • 1  Tbsp stone ground mustard
  • 1 Tsp black pepper 
  • 2 Tsp pepperoncini pickling liquid 
  • Juice of ½ a lemon 
  • ½ cup shredded parmesan, plus extra for garnishing

For the salad assembly:

  • 3 Tbsp pepperoncinis
  • 2 Tbsp pickled red onions
  • 10 slices of salami, cut into small ribbons 
  • ¼ cup black olives
  • ¼ cup cherry tomatoes, quartered 
  • ½ head romaine lettuce, torn into bite sized sheets
  • 1 head radicchio, torn into bite sized sheets


For the bread:

Preheat your oven to 350. While the oven heats, drench bread chunks with olive oil and salt. Toss until evenly coated. On a baking sheet, spread bread mixture into a single layer and bake for 15 minutes or until the edges of the bread bits begin to turn a golden brown.

For the dressing: 

In a small bowl whisk together olive oil, red wine vinegar, pepperoncini liquid, mustard, lemon juice, cheese, and black pepper and set aside. 

For the assembly:

Simply toss greens, salami, olives, pickled onions, tomatoes, pepperoncinis, and bread with your salad dressing in a large bowl, starting with ½ the dressing as not to over dress. For best results, mix and massage salad with your hands and garnish with remaining parmesan.  

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