Panzanella Salad

Panzanella is a Tuscan chopped salad of bread and tomatoes. Often other ingredients are added such as olives, cheese, and vegetables. Vero’s version has cucumbers, tomato, dill and lemon yogurt.


  • heirloom cherry tomatoes
  • medium cucumber
  • ciabatta
  • fresh dill
  • red wine vinaigrette
  • pine nuts
  • lemon yogurt
  • calamata olives


  • chef’s knife
  • small baking tray
  • medium bowl


  • Preheat oven to 350.
  • Cut ciabatta in ½ inch cubes, place on sheet tray, season with olive oil, salt, and pepper. Bake for 4 minutes. Don’t over toast or brown, just slightly warm.
  • Slice cherry tomatoes in half.
  • Slice cucumbers into thin rounds.
  • Remove dill from stem and rough chop.


  • In a bowl, combine the toasted bread, cherry tomatoes, cucumbers, and calamata olives. Add red wine vinaigrette, salt and pepper and toss until all ingredients are coated.
  • Transfer to serving dish and garnish with lemon yogurt, pine nuts and dill.
  • Enjoy!

Prep and plating time: 10 minutes

Wine Pairing

Nero D’Avola is a Sicilian red wine with sweet tannins and plum and peppery flavors.

Conversation Starters

What is the most spontaneous, fun purchase you’ve ever made?

Salty or sweet?