Panzanella Salad with Spicy Anchovy Vinaigrette Recipe

Panzanella Salad with Spicy Anchovy Vinaigrette Recipe
Staff Writer
Panzanella Salad

Peggy Bourjaily

Panzanella Salad

A classic Italian salad made with chopped tomatoes and chunks of stale bread. The bread soaks up the tomato juices and vinaigrette, softening over time. — Allison Beck


For the vinaigrette:

  • 4 anchovy fillets, finely minced
  • 1 teaspoon red pepper flakes (more depending on your spice level)
  • 2 garlic cloves, finely minced
  • Juice of 1 large lemon
  • ½ cup tomato juice (preferably from a can of good-quality tomatoes)
  • 1-2 tablespoons red wine vinegar (or as needed)
  • Salt
  • Freshly ground black pepper, to taste
  • ¼ cup extra-virgin olive oil, plus more for bread and serving

For the salad:

  • 1 large loaf of ciabatta bread, preferably a day old, cut into 1-inch cubes
  • About 15 plum tomatoes, halved
  • 3-4 garlic cloves, smashed and not peeled
  • 1 small red onion, thinly sliced horizontally
  • 1-2 cups fresh arugula
  • 4 radishes, thinly sliced
  • ¼ cup quartered artichoke hearts
  • ½ cup pitted and sliced kalamata olives


For the vinaigrette:

In a large bowl, mix together your anchovies, chili, garlic, lemon juice, tomato juice, red wine vinegar, and salt and pepper to taste (remember the anchovies are already quite salty). Slowly drizzle in your olive oil.

For the salad:

Preheat your oven to 250 degrees. Spread the cubed bread out on a sheet tray. Toss with salt and pepper and drizzle with olive oil. Toast in the oven for about an hour, or until they are a bit softer than croutons.*

After the bread toasts, lower the heat to 225 degrees. Sprinkle the tomatoes with salt and pepper and drizzle with olive oil. Add the garlic and roast in the oven for about 2 ½ hours, or until the tomatoes are shriveled and dry-looking.*

Add all of your vegetables to the bowl with the salad dressing so that they can absorb some of the vinaigrette. Next, add in your toasted bread and mix well so that each piece of bread can absorb the vinaigrette.

Serve your salad in a bowl topped with fresh basil and a drizzle of your finest extra-virgin olive oil.

Panzanella Salad Shopping Tip

Buy lettuce that is crisp and free of blemishes.

Panzanella Salad Cooking Tip

Before dressing, keep your salad chilled in the refrigerator to stay crisp.