Open Arms of Minnesota

Weekly Recipe #222: Panzanella Salad

This week’s recipe comes from Chef Zachary, who demonstrated this rustic Italian bread and tomato salad at the IDS Center Farmers Market. It’s a great way to toss together farmers market goodies into a savory meal.

Panzanella Salad

(Serves 4)


  • 3 cups grape or cherry tomatoes, halved
  • 3 cups arugula
  • 1 red onion, thinly sliced
  • 1 cucumber, skinned and seeds removed
  • 1 medium loaf bread, torn into chunks or cubed (stale or grilled)
  • 1/3 cup basil, chopped
  • 1 cup micro greens
  • 1/2 cup kalamata olives, chopped
  • 1/2 cup parmesan reggiano, shaved
  • 3 tbsp. red wine vinegar
  • 4 tbsp. extra virgin olive oil
  • 1/4 cup parsley leaves
  • Salt and pepper to taste


  1. Mix all ingredients in a bowl. Cover and let sit at room temperature for at least 30 minutes.
  2. Serve at room temperature and garnish with additional micro greens and parsley.

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