Pantry Panzanella

Prep TIme: Overnight

Even though it’s 70% croutons, we will consider this a salad. We’re prepared to defend this till the end of our days.


1 loaf brown crusty bread, cut into cubes (the drier the better)

3 tbsp Emma White Wine Vinegar

1 garlic clove, smashed

6 tbsp Emma Extra Virgin Olive Oil

½ cup Emma Marinated Artichokes, drained and chopped

½ cup Emma Sundried Tomatoes, drained and chopped

½ cup Emma Roasted Red Peppers, drained and chopped

1 medium sized Heirloom tomato, chopped

1 bunch fresh Basil, roughly torn

Salt & Pepper to taste


  1. Preheat oven to 325˚F.
  2. Spread the cubed bread out on a cookie sheet in an even layer and bake until dried out, approx. 20 minutes. Let it cool completely. It’s best if you let the cubes sit out overnight so they dry out and harden.
  3. In a small bowl, add the vinegar, smashed garlic clove, some salt and pepper to steep while you prepare the rest of the salad.
  4. Toss all of the chopped vegetables in a large bowl with the basil,and toss in the bread cubes. Use your hands to make sure everything is evenly coated.
  5. Discard the garlic from the vinegar and whisk in the olive oil. Toss into the salad with your hands, massaging everything together to make sure the bread soaks up all the dressing.

    Serve at room temperature, the longer it sits the tastier it will be!


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