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Panzenella Salad

 Dan from Chicago, Illinois wants to fix his authentic panzenella salad and spice it up a bit.


Be sure to follow me on twitter @ BillyParisi

and be a fan of our Facebook page @ FixMyRecipe

  • 6 TBS shaved parmesan
  • 3 TBS garlic
  • ¼ Cup butter
  • 2 LBS diced seedless tomatoes
  • ¼ Cup red onions
  • 3 TBS chiffonade basil
  • ½ Cup olive oil
  • 3 TBS lemon juice
  • 4 Cups crust less Italian bread
  • 2 Cups bitter greens  
  • Salt and pepper to taste

Procedure: In a hot large sauté pan, melt butter and cook garlic.  Once garlic is cooked, add in the Italian bread and fully coat.  After bread is coated in the butter spread out on a sheet pan and season with salt and pepper and parmesan cheese and cook for 9 minutes on 375 degrees.  In a salad bowl add together tomatoes, red onions, basil, olive oil, and lemon juice.  Once the bread is done, cool it and add it to the tomato mixture and place atop bitter greens and sprinkle with shaved parmesan cheese.  


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