Toasted Panzanella with Oranges

This recipe is really a hybrid between panzanella, that classic Italian bread salad, and a southern Italian winter salad made with oranges and olives. Two of my favorites, combined into one salad made out of a whole lot of awesome. 



2 oranges, peeled, sectioned, and sliced into bite-size pieces
1 small red onion, minced
1/3 cup of pitted kalamata olives
1/3 cup of loosely packed sliced basil
6 slices of ciabatta bread, about 3/4″ thick (you’ll want about 4 to 5 cups once you cube it)
Olive oil to brush the bread
1 orange, juiced
Olive oil to taste
Black pepper to taste
Salt to taste


Gently section the oranges and don’t press too hard with your knife. If you can’t get them perfectly sectioned, it’s better not to press them too hard. Otherwise, you’ll just end up with orange juice. Rinse the minced onion and the olives. Smash the sliced basil. Transfer all of this to a salad bowl.

Brush the bread lightly with olive oil. Grill the bread until it becomes slightly crisp and develops a light browning, about 1 minute. Cube the bread and toss it in the salad bowl.

Toss the salad bowl contents with the orange juice, olive oil, pepper, and salt to taste.

Make It Simple

Instead of grilling the bread, toast it in the oven or in a toaster until it is lightly toasted.


Cutting Board
Salad Bowl