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27-Ingredient Panzanella Antipasta

August 15, 2009 by Joan Nova in Italian, Salads | 15 Comments

Don’t panic. It’s really a simple salad. You probably have most of the ingredients (or reasonable substitutes).  I must warn, however, “antipasta” is a misnomer here…you’re not going to want pasta (or anything) after this. It is a complete meal in itself and a great quick dish for summertime. Feel free to add a glass (or two) of wine. I did.

  1. arugula
  2. radicchio
  3. endive
  4. cucumber
  5. olives
  6. fennel
  7. parsley
  8. basil
  9. French stringbeans
  10. red onion
  11. marinated artichoke hearts
  12. capers
  13. olives
  14. sweet roasted pepper
  15. tomato
  16. radish
  17. garlic
  18. toasted bread croutons
  19. sopressata (Italian dry-cured salami)
  20. bocaccini (mozzarella balls)
  21. sun-dried tomato
  22. olive oil
  23. balsamic vinegar
  24. parmigiana
  25. salt
  26. fresh ground black pepper
  27. oregano
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


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  1. Peter G says:

    now, this is my kind of “cooking”…especially in the summer months. Funnily enough, I have most of those ingredients on hand…and plenty of wine too!

  2. This is such a beautiful meal!!! The fresh flavors make it really more-ish, I’ll bet.

    By the way, I love your new site design (maybe not that new but the first time I’ve seen it). Very elegant!

  3. Liz says:

    Looks great Joni. Mangia con gusto!

  4. All my favorite components with beauty and robust health.

  5. elly says:

    This looks beyond delicious, Joan. I LOVE panzanella salads and with all these delicious ingredients, how can you go wrong?

  6. RobinSue says:

    I love that there are no measurements, a great way to cook! Go by taste and feel and no measuring spoons to wash!

    • Joan says:

      Measurements are so subjective. I’d prefer never to give them, but I know it’s important to some readers. I was just reminded by your comment that I used to have a ‘recipe disclaimer’ on the old site which I didn’t put on this one (but will):

      I’m more an improviser than a measurer…that’s one of the reasons I don’t bake. The “recipes” on this blog are offered as suggestions of food pairings and techniques to be experimented with – in your own kitchen to your tastes and to your portion sizes – rather than precise instructions. Have fun!

  7. norma says:

    That’s it….I was thinking of what to make today as a friend is coming over to set up my new computer and I saw a Panzanella salad in one of my magazines and have decided to make one tonight being that its 94 degrees in New York and lo a behold I open your blog and what do I see….Mine was going to be with less ingredients, but have changed my mind after seeing yours….Que esta pasando amiga……

  8. Erica says:

    That looks great Joan!!! Fantastic flavors.

  9. Pam says:

    Now that is my kind of salad – it looks wonderful.

  10. This is fantastic Joan! I love that you used so much stuff – perfect for cleaning out the fridge!

  11. Love this concept Joan.All the ingredients would marry so well together. No pasta required.

  12. Mercina says:

    This looks delicious. Salad can get boring, but this looks fabulous and filling. Just lovely.

  13. natalia says:

    This is a wonderful panzanella !! Great colours !(Appetizer is antipasto= before the meal)

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