Winter Greens Panzanella

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Cook Time: 20 minutes
Servings: 6

The classic Italian panzanella, or bread salad, gets a makeover here by tossing the bread with sautéed zucchini, squash and hearty winter greens. Cucumbers add a refreshing crunch to the mix.


For the red wine vinaigrette:

  • 1/4 cup (2 fl. oz./60 ml) red wine vinegar
  • 2 Tbs. minced shallot
  • 1 1/2 tsp. Dijon mustard
  • Fine sea salt
  • 1/2 cup (4 fl. oz./125 ml) vegetable oil
  • 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil

  • 1 small loaf ciabatta or country sourdough bread, cut into 1-inch (2.5-cm) pieces
  • 6 Tbs. (3 fl. oz./90 ml) extra-virgin olive oil
  • Fine sea salt and freshly ground pepper
  • 1 small zucchini
  • 1 small yellow squash
  • 2 bunches mixed winter greens, such as broccoli rabe, Swiss chard or collard greens
  • 1 English cucumber
  • 1/2 red onion, thinly sliced and held in cold water
  • Grated zest of 1 lemon
  • Chunk of Parmesan cheese for serving


To make the vinaigrette, in a bowl, whisk together the vinegar, shallot, mustard and a pinch of salt. While whisking, drizzle in the vegetable and olive oils. Adjust the seasoning with salt. Set aside.

Preheat an oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a bowl, toss the bread with 4 Tbs. (2 fl. oz./60 ml) of the olive oil and a pinch of salt. Let stand for 3 minutes to allow the oil to soak into the bread. Spread the bread out in a single layer on the prepared baking sheet. Bake until golden brown, 6 to 8 minutes. Let cool.

Transfer the bread to a large salad bowl and toss with enough vinaigrette to lightly moisten, about 1/4 cup (2 fl. oz./60 ml). Let stand for 15 minutes.

Meanwhile, halve the zucchini and squash lengthwise and then cut on the diagonal into 1/4-inch (6-mm) half-moons. Remove the tough ribs from the greens and cut the leaves into bite-size pieces.

In a large sauté pan over medium-high heat, warm the remaining 2 Tbs. olive oil. When the oil begins to shimmer, working in batches if necessary to avoid crowding, add the zucchini and squash to the pan and cook the vegetables, gently jostling—but not yet flipping—them until the bottom and edges begin to brown. Then flip and toss the vegetables until golden on all sides, 4 to 6 minutes total. Season with a small pinch of salt and add the squash mixture to the bread. Add the greens to the pan and sauté just until the greens are wilted, 1 to 3 minutes. Transfer to the bowl with the bread and squash.

Halve the cucumber lengthwise and then cut on the diagonal into 1/4-inch (6-mm) half-moons. Add to the bowl. Drain the onion and add to the bowl. Sprinkle the salad with the lemon zest and a pinch of salt and toss. Drizzle in a few tablespoons of the vinaigrette, enough to lightly coat the greens and vegetables. Adjust the seasoning with salt, pepper and more vinaigrette if necessary; you may not need all of the vinaigrette. Using a vegetable peeler, shave some Parmesan on top of the salad and serve immediately. Serves 6.

Adapted from a recipe by Haven’s Kitchen, New York City

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