Radicchio, Fennel, and Olive Panzanella

Great recipe! I reduced the oil when making the croutons, and added the salami to the bread to crisp it up

• pwester

• CT

• 5/4/2019

Fantastic & Savory. I made this for a dinner party and the hosts loved it. I probably went a little heavier on the parsley and oregano. I used a silky sour dough bread from a local bakery for the croutons. I chopped the parsley up pretty good and sliced the fennel really thin for flavors to really combine well with the dressing. I mixed dressing with everything but the radicchio, then with radicchio, then again with croutons when ready to serve. We have since made the recipe at least 8 times around the house and at another gathering without salami. So many other ingredients can be added and substituted. Its really all about the savory dressing and herbs, and those croutons. mmmm.

• 2greg4home7718

• Boynton Beach, FL

• 11/1/2017

Really tasty. Not my idea of a panzanella; just an excellent salad with delicious croutons. Next time I'll try subbing red cabbage for the radicchio at a fraction of the cost.

• ellenrls

• Baltimore

• 9/19/2017

This was perfect without changes-- just used kalamatas instead of green olives since those were on hand. Manchego and genoa salami were great in it. Got raves!

• beritjohnson

• Dallas, TX

• 3/29/2017

We loved this. I added more lemon, though. Also, next time I would do half the bread. My husband doesn't like fennel, but he loved this recipe!

• Anonymous

• an Italian from St. Loius

• 1/11/2017

I thought this recipe was just okay - needed a more zing and texture perhaps. If I made it again, I might add some peperoncini and chickpeas.

• Anonymous

• 12/2/2016

excellent blend of flavors. added a bit more lemon juice and vinegar just because i usually do. used a one less ounce of cheese, and less olive oil for the bread. easy to omit/substitute the salami for vegetarians. agree that lemon zest on the bread is a must!

• Anonymous

• CT

• 7/12/2016

This is a terrific and flavorful recipe. Simple, yet unique. Didn't have the salami, but replaced with grilled squid that paired very well with flavors and dressing in salad. Will be making often through summer. Nice dish to bring to parties as well.

• ncm209

• Stoughton, MA

• 6/21/2016

This was fantastic - I made it with the same ingredients but with 1/8 cup oil used on the croutons only. I mixed the salad in the bowl that I used to coat the bread, so salad used the leftover oil. It probably cold have used another tbsp of oil, but that's my drama. :) I also used 1 oz less of both cheese and salami as well - just to make it a little less caloric/fat laden.

• drloverde

• Sherman Oaks, CA

• 9/29/2015

It was a success - and since the radicchio doesn't wilt, it will make for great leftovers. I made a few modifications since it was served alongside a meat - so I left out the salami and substituted Locatelli for the Manchego for a little more flavor. I would definitely make it again - and my guests all asked for the recipe.

• millstreet79

• New York NY

• 4/6/2015

Delicious - but I added a load more lemon juice and didn't regret it. In any recipe, a cured meat with lemon and fennel wins!

• BruceLee

• Brooklyn, NY

• 4/2/2015

Delicious!

• cafferelli

• Scottsdale, AZ

• 2/20/2015

I made this tonight--an August summer evening. It was perfect for summer--just hearty enough to be filling while still very light. Lots of delicious flavors. I made it with Udi's gluten free bread, which made very nice tasting crisp bread cubes. I will definitely be making this again.

• peacelizabeth

• Portland, OR

• 8/16/2014

I loved this recipe, I used Creminelli Tuscan Style Uncured Salami, excellent. The baked bread bites tossed with lemon zest was the key. I added grilled shrimp and scallops to make this a main meal.

• kaplan45

• Chandler Arizona

• 4/28/2014