Panzanella with arugula and fennel
- Preparation 20 min
- Cooking 5 min
- Servings 6
- Freezing I do not suggest
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🥗 The Italian salad that transforms fresh bread into a crispy treasure
This panzanella with arugula and fennel revisits the Tuscan classic with a contemporary freshness that pleasantly surprises. The ultra-fresh French bread cuts into large cubes, coats with olive oil and Italian spices, then colors in the pan until crispy and golden. These homemade croutons absorb just enough balsamic vinaigrette without getting soggy immediately. The thinly sliced fennel brings a delicate anise crunch, while the peppery arugula contrasts perfectly with the creamy softness of bocconcini. The fresh tomatoes—cherry and regular—burst with flavor and release their juices that blend with the balsamic vinegar.
🍅 A versatile dish that goes from side to complete meal
This panzanella prepares quickly and adapts easily depending on the occasion. As a generous side for 6 people during a barbecue or Italian meal, or as a light main course for lunch with a grilled protein on the side. The final assembly takes just a few minutes: mix everything right before serving to keep the croutons crispy and the arugula bright green. A dish that celebrates Italian simplicity with quality ingredients that speak for themselves.
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🍞 Use ultra-fresh bread rather than stale
Unlike tradition which uses stale bread, fresh bread cut into cubes then colored in the pan creates croutons with a crispy exterior and an interior still slightly soft. This texture absorbs the vinaigrette without immediately becoming soggy. Stale bread often becomes too hard or too dry to absorb flavors well.
🔪 Remove the seeds from regular tomatoes
The seeds and juice inside tomatoes contain a lot of water that dilutes the vinaigrette and soaks the croutons too quickly. Removing the seeds before cutting into cubes keeps the salad fresh and crispy longer. Cherry tomatoes keep their seeds because they are smaller and less watery.
🧅 Slice the fennel and onion ultra-thinly
Thin slices of fennel and red onion mix better with other ingredients and offer a delicate crunchy texture rather than dominating each bite. Using a mandoline guarantees uniform slices that coat perfectly with vinaigrette. Thick pieces create an unpleasant texture and too pronounced taste.
⏱ Assemble and serve immediately
Panzanella reaches its best moment in the 5 to 10 minutes following assembly, when the croutons are still crispy but just starting to absorb the vinaigrette. Waiting too long transforms the croutons into soft sponges. Prepare all ingredients ahead but only mix at the last moment.
🫒 Use quality olive oil
Olive oil is a star ingredient in this simple salad, not just a seasoning. Choosing a fruity and peppery extra virgin olive oil makes all the difference in the final result. A bland or rancid oil completely ruins the delicate balance of Mediterranean flavors.
Ingredients
- 1 ultra-fresh French baguette, cut into large cubes
- 4 tbsp (60 ml) olive oil + a little to serve
- 1 tsp (5 ml) Italian spices
- 100 g (4 cups) fresh arugula
- 1 container of 200 g (7 oz) cocktail bocconcini cheese balls (19 units), cut in half
- 2 tomatoes, seeds removed, cut into cubes
- 1 container of 255 g (9 oz) cherry tomatoes, cut in half
- 250 ml (1 cup) fennel cut into thin strips
- ½ red onion sliced very thinly
- Balsamic vinegar
- Salt and pepper from the mill
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Preparation
- In a large bowl, put the bread, olive oil and Italian spices. Salt and pepper, mix well with your hands and set aside.
- In a large pan heated over medium heat, sauté the bread for 4 to 5 minutes to color well. Stir from time to time. Remove from heat and let cool 10 minutes.
- In another large bowl or salad bowl, put the arugula, cheese, tomatoes, fennel, onion and croutons. Add a drizzle of olive oil and balsamic vinegar, salt, pepper and mix well. Serve immediately before the croutons soften.
Yes, but partially. Prepare all ingredients separately up to 4 hours ahead and store in the refrigerator. Remove 15 minutes before serving to bring to room temperature, then assemble and mix just before eating. Assembling too early soaks the croutons.
Absolutely. Thinly sliced celery, English cucumber, or peppers cut into strips work well. Fennel brings a unique anise flavor and special crunchy texture, but other crunchy vegetables still create an excellent panzanella.
No, but it brings essential creamy softness that balances the acidity of balsamic vinegar. Replace with fresh mozzarella cut into cubes, crumbled feta, or grated parmesan. Omit completely for a vegan version.
Plain croutons keep in an airtight container at room temperature up to 3 days. Use them for other salads, soups, or snack on them. Never store croutons already mixed with salad as they become soggy.
Yes, particularly in summer when looking for a light and refreshing meal. Increase the amount of bocconcini or add sliced grilled chicken, canned tuna, or roasted chickpeas for more protein. A generous portion feeds well without weighing down.
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