With it's deep Tuscan origins and wild popularity in other parts of central Italy, we figured its about time we shared a recipe for Panzanella! Panezanella, is a delicious salad typically comprised of bread, onions, and tomatoes. Made with pancetta, cranberries and pine nuts, this particular panzanella recipe is a little heartier, breaks slightly from tradition in terms of ingredients, and is geared more towards cooler weather!
- 1 small loaf ciabatta, torn into 1" pieces
- 3⁄4 cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 10 oz. pancetta, cut into thin strips
- 2 shallots, thinly sliced
- 1⁄4 cup red wine vinegar
- 1 1⁄2 tablespoons lemon juice
- 1 tablespoon thyme, finely chopped
- 1⁄2 tablespoon rosemary, finely chopped
- 1 tablespoon honey
- 5 cups baby arugula
- 1⁄2 cup pine nuts, lightly toasted
- 1⁄2 cup dried cranberries
STEP 1: Heat oven to 400°. Evenly spread ciabatta on baking sheet, toss with 1/4 cup olive oil, salt and pepper. Bake, stirring occasionally, until golden brown and crisp, about 10–15 minutes; transfer to a large bowl and let cool.
STEP 2: Heat pancetta in a small skillet over medium heat; cook, stirring occasionally, until crisp, 20–25 minutes. Transfer to bowl with bread; set aside. Add shallots to pan; cook until softened about 4 minutes; transfer to bowl with bread.
STEP 3: Whisk vinegar, lemon juice, thyme, rosemary, honey, salt, and pepper in a medium bowl. While whisking, slowly drizzle in oil until dressing is emulsified. Add arugula, pine nuts, cranberries, salt, and pepper to bowl with bread. Drizzle dressing over the top; toss to combine. Serve!